Recombinant Human HLA class I histocompatibility antigen, A alpha chain (HLA-A), partial
Product Specifications
Product Name Alternative
MHC class I antigen A*1 HLAA
Abbreviation
Recombinant Human HLA-A protein, partial
Gene Name
HLA-A
UniProt
P30443
Expression Region
25-308aa
Organism
Homo sapiens (Human)
Target Sequence
GSHSMRYFFTSVSRPGRGEPRFIAVGYVDDTQFVRFDSDAASQKMEPRAPWIEQEGPEYWDQETRNMKAHSQTDRANLGTLRGYYNQSEDGSHTIQIMYGCDVGPDGRFLRGYRQDAYDGKDYIALNEDLRSWTAADMAAQITKRKWEAVHAAEQRRVYLEGRCVDGLRRYLENGKETLQRTDPPKTHMTHHPISDHEATLRCWALGFYPAEITLTWQRDGEDQTQDTELVETRPAGDGTFQKWAAVVVPSGEEQRYTCHVQHEGLPKPLTLRWELSSQPTIPI
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Involved in the presentation of foreign antigens to the immune system.
Endotoxin
Not test
Purity
Greater than 85% 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
Involved in the presentation of foreign antigens to the immune system.
Molecular Weight
36.7 kDa
References & Citations
"A generic sequencing based typing approach for the identification of HLA-A diversity." Sitha S., Scheltinga S.A., Johnston-Dow L.A., White C.B., der van Zwan A.W., Bakema J.E., Rozemuller E.H., van der Tweel J.G., Kronink M.N., Tilanus M.G.J. Hum. Immunol. 57:120-128 (1997)
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
Extracellular Domain
Available Sizes
Frequently Asked Questions
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