TAS2R5 Protein Lysate
Product Specifications
Gene Name
Taste 2 receptor member 5
Gene Aliases
T2R5; taste receptor type 2 member 5; taste receptor, type 2, member 5.
Gene ID
54429
Accession Number
https://www.ncbi.nlm.nih.gov/protein/NP_061853
Reactivity
Homo sapiens
Target
Homo sapiens taste 2 receptor member 5 (TAS2R5), mRNA, Taste receptor type 2, Taste receptor type 2 member 5, taste receptor type 2 member 5 [Homo sapiens]
Type
Protein Lysate
Assay Protocol
Reconstitution & Storage Instructions Western Blotting/Immunoblotting (WB/IB) Protocol Immunohistochemistry (IHC) Protocol Immunocytochemistry (ICC) Protocol Enzyme-Linked ImmunoSorbent Assay (ELISA) Protocol Blocking Peptide Competition Protocol (BPCP) Immunoprecipitation (IP) Protocol Antibody Array (AA) Protocol Reconstitution & Storage Instructions
Reconstitution & Storage Instructions
Western Blotting/Immunoblotting (WB/IB) Protocol
Western Blotting/Immunoblotting (WB/IB) Protocol
Immunohistochemistry (IHC) Protocol
Immunohistochemistry (IHC) Protocol
Immunocytochemistry (ICC) Protocol
Immunocytochemistry (ICC) Protocol
Enzyme-Linked ImmunoSorbent Assay (ELISA) Protocol
Enzyme-Linked ImmunoSorbent Assay (ELISA) Protocol
Blocking Peptide Competition Protocol (BPCP)
Blocking Peptide Competition Protocol (BPCP)
Immunoprecipitation (IP) Protocol
Immunoprecipitation (IP) Protocol
Antibody Array (AA) Protocol
Antibody Array (AA) Protocol
Format
Lyophilized
Reconstitution
The lysate can be shipped at ambient temperature. Upon receiving, store the sample at -20C. Lysate samples are stable for 12 months from date of receipt when stored at -20C. Avoid repeated freeze-thaw cycles after reconstitution. Lysate samples can be reconstituted with SDS Sample Buffer. Prior to SDS-PAGE fractionation, boil the lysate for 5 minutes
Molecular Weight
34.3 kDa
NCBI Gene Symbol
TAS2R5
Host or Source
HEK293T
Protein Name
A4D1U0, NM_018980, NP_061853, Q9NYW4
Gene Name URL
TAS2R5
Nucleotide Accession Number
https://www.ncbi.nlm.nih.gov/nuccore/NM_018980
Frequently Asked Questions
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