Recombinant Human Myosin regulatory light polypeptide 9 (MYL9) (Active)
Product Specifications
Product Name Alternative
20 kDa myosin light chain; LC20; MLC-2C; Myosin RLC; Myosin regulatory light chain 2, smooth muscle isoform; Myosin regulatory light chain 9; Myosin regulatory light chain MRLC1
Abbreviation
Recombinant Human MYL9 protein (Active)
Gene Name
MYL9
UniProt
P24844
Expression Region
2-172aa
Organism
Homo sapiens (Human)
Target Sequence
SSKRAKAKTTKKRPQRATSNVFAMFDQSQIQEFKEAFNMIDQNRDGFIDKEDLHDMLASLGKNPTDEYLEGMMSEAPGPINFTMFLTMFGEKLNGTDPEDVIRNAFACFDEEASGFIHEDHLRELLTTMGDRFTDEEVDEMYREAPIDKKGNFNYVEFTRILKHGAKDKDD
Tag
C-terminal 10xHis-tagged
Type
Active Protein & In Stock Protein
Source
Yeast
Field of Research
Cancer
Relevance
May play an important role in regulation of both smooth muscle and nonmuscle cell contractile activity via its phosphorylation.
Endotoxin
Less than 1.0 EU/μg as determined by LAL method.
Purity
Greater than 95% as determined by SDS-PAGE.
Activity
Yes
Bioactivity
Measured by its binding ability in a functional ELISA. Immobilized Human MYL9 at 2 μg/mL can bind Anti-MYL9 recombinant antibody (CSB-RA015318MA1HU), the EC50 is 4.628-6.430 ng/mL.
Form
Lyophilized powder
Buffer
Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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.
Molecular Weight
21.7 kDa
References & Citations
"Characterization and differential expression of human vascular smooth muscle myosin light chain 2 isoform in nonmuscle cells." Kumar C.C., Mohan S.R., Zavodny P.J., Narula S.K., Leibowitz P.J. Biochemistry 28:4027-4035 (1989)
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
Frequently Asked Questions
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