Recombinant Danio rerio von Willebrand factor C domain-containing protein 2-like (vwc2l)
Product Specifications
Product Name Alternative
Vwc2l; si:ch211-207d8.1; von Willebrand factor C domain-containing protein 2-like
Abbreviation
Recombinant Zebrafish vwc2l protein
Gene Name
Vwc2l
UniProt
B0UZC8
Expression Region
22-223aa
Organism
Danio rerio (Zebrafish) (Brachydanio rerio)
Target Sequence
ASVGPEDYPAADEAERTANNDIIFDDYRGKGCVDDSGFVYKLGERFFPGHSNCPCVCTEDGPVCDQPECPKIHPKCTKVEHNGCCPECKEVKNFCEYRGKTYKILEEFKPSPCEWCRCEPNNEVHCVVADCAVPECVNPVYEPEQCCPICKNGPNCFAGTTIIPAGIEVKVDDCTICRCHSGDWWKPAQCLRRECLNGQATS
Tag
C-terminal 6xHis-Myc-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Others
Relevance
May play a role in bone differentiation and matrix mineralization. May play a role in neural development.
Endotoxin
Not test
Purity
Greater than 90% as determined by SDS-PAGE.
Activity
Not Test
Form
Liquid or Lyophilized powder
Buffer
If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
Reconstitution
We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Function
May play a role in bone differentiation and matrix mineralization (By similarity) . May play a role in neural development.
Molecular Weight
25.4 kDa
References & Citations
"A novel neural-specific BMP antagonist, Brorin-like, of the Chordin family." Miwa H., Miyake A., Kouta Y., Shimada A., Yamashita Y., Nakayama Y., Yamauchi H., Konishi M., Itoh N. FEBS Lett. 583:3643-3648 (2009)
Storage Conditions
The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Protein Length
Full Length of Mature Protein
Available Sizes
Curated Selection
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