Recombinant Dog Annexin A13 (ANXA13)
Product Specifications
Product Name Alternative
Annexin XIII Annexin-13 Intestine-specific annexin Short name: ISA
Abbreviation
Recombinant Dog ANXA13 protein
Gene Name
ANXA13
UniProt
Q29471
Expression Region
2-316aa
Organism
Canis lupus familiaris (Dog) (Canis familiaris)
Target Sequence
GNRHAKAKSHHGFDVDHDAKKLNKACKGMGTDEAAIIEILSSRTSDERQQIKQKYKATYGKDLEEVFKSDLSGNFEKTALALLDRPSEYDARQLQKAMKGLGTDEAVLIEILCTRTNKEIMAIKEAYQRLFDRSLESDVKADTSGNLKAILVSLLQANRDEGDDVDKDLAGQDAKDLYDAGDGRWGTDELAFNEVLAKRSHKQLRATFQAYQILIDKDIEEAIEAETSGDLQKAYLTLVRCARDQEGYFADRLYKSMKGTGTDEETLIHIIVTRAEVDLQGIKAKFQEKYQKSLSDMVRSDTSGDFQKLLVALLH
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
Mammalian cell
Field of Research
Signal Transduction
Relevance
Involved in vesicular traffic to the apical plasma membrane (isoform B) .
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
Involved in vesicular traffic to the apical plasma membrane (isoform B) .
Molecular Weight
39.3 kDa
References & Citations
"Annexin XIIIb: a novel epithelial specific annexin is implicated in vesicular traffic to the apical plasma membrane."Fiedler K., Lafont F., Parton R.G., Simons K.J. Cell Biol. 128:1043-1053 (1995) .
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
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