Recombinant Mouse Annexin A4 (Anxa4), partial

Product Specifications

Product Name Alternative

Annexin IV Annexin-4 Synonyms:Anx4

Abbreviation

Recombinant Mouse Anxa4 protein, partial

Gene Name

Anxa4

UniProt

P97429

Expression Region

2-319aa

Organism

Mus musculus (Mouse)

Target Sequence

EAKGGTVKAASGFNATEDAQTLRKAMKGLGTDEDAIIGILAYRNTAQRQEIRSAYKSTIGRDLIEDLKSELSSNFEQVILGLMTPTVLYDVQELRRAMKGAGTDEGCLIEILASRTPEEIRRINQTYQQQYGRSLEEDICSDTSFMFQRVLVSLSAAGRDEGNYLDDALMKQDAQELYEAGEKRWGTDEVKFLSILCSRNRNHLLHVFDEYKRISQKDIEQSIKSETSGSFEDALLAIVKCMRSKPSYFAERLYKSMKGLGTDDNTLIRVMVSRAEIDMLDIRASFKRLYGKSLYSFIKGDTSGDYRKVLLVLCGGDD

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Cardiovascular

Relevance

Calcium/phospholipid-binding protein which promotes membrane fusion and is involved in exocytosis.

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

Calcium/phospholipid-binding protein which promotes membrane fusion and is involved in exocytosis.

Molecular Weight

40.8 kDa

References & Citations

"Intron disruption of the annexin IV gene reveals novel transcripts." Li B., Dedman J.R., Kaetzel M.A. J. Biol. Chem. 278:43276-43283 (2003)

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.