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.
Protein Length
Partial
Available Sizes
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