Recombinant Mouse Putative L-aspartate dehydrogenase (Aspdh)

Product Specifications

Product Name Alternative

Aspartate dehydrogenase domain-containing protein

Abbreviation

Recombinant Mouse Aspdh protein

Gene Name

Aspdh

UniProt

Q9DCQ2

Expression Region

1-287aa

Organism

Mus musculus (Mouse)

Target Sequence

MATSTLPQVPYKVGVVGYGRLGQSLVSRLLAQGSELGLELVFVWNRDPGRMAGSVPPALQLQDLTALEERHPDLVVEVAHPKIIHESGAQILRHANLLVGSPSALADQTTEQQLLEASKRWGHTVFVARGALWGSEDISRLDAAGGLQSLRVTMATHPDGFRLEGPLAAAHSSGPRTVLYEGPVRGLCPLAPRNSNTMAAAALAAPSLGFDRVIGVLVADLSLTDMHVVDVELLGPPGPSGRSFAVHTHRENPAQPGAVTGSATVTAFWHSLLGCCQLTSRPGIHLC

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Specifically catalyzes the NAD or NADP-dependent dehydrogenation of L-aspartate to iminoaspartate.

Endotoxin

Not test

Purity

Greater than 85% 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.

Molecular Weight

37.7 kDa

References & Citations

"A tissue-specific atlas of mouse protein phosphorylation and expression." Huttlin E.L., Jedrychowski M.P., Elias J.E., Goswami T., Rad R., Beausoleil S.A., Villen J., Haas W., Sowa M.E., Gygi S.P. Cell 143:1174-1189 (2010)

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.