Recombinant Mouse Dexamethasone-induced Ras-related protein 1 (Rasd1)

Product Specifications

CAS Number

9000-83-3

Gene Name

Rasd1

UniProt

O35626

Expression Region

1-280aa

Organism

Mus musculus

Target Sequence

MKLAAMIKKMCPSDSELSIPAKNCYRMVILGSSKVGKTAIVSRFLTGRFEDAYTPTIEDFHRKFYSIRGEVYQLDILDTSGNHPFPAMRRLSILTGDVFILVFSLDNRDSFEEVQRLKQQILDTKSCLKNKTKENVDVPLVICGNKGDRDFYREVEQREIEQLVGDDPQRCAYFEISAKKNSSLDQMFRALFAMAKLPSEMSPDLHRKVSVQYCDVLHKKALRNKKLLRAGSGGGGDHGDAFGILAPFARRPSVHSDLMYIREKTSVGSQAKDKERCVIS

Tag

N-terminal 10xHis-tagged

Source

E.coli

Field of Research

Others

Assay Type

In Stock Protein

Relevance

Small GTPase. Negatively regulates the transcription regulation activity of the APBB1/FE65-APP complex via its interaction with APBB1/FE65.

Purity

Greater than 85% as determined by SDS-PAGE.

Activity

Not Test

Length

Full Length

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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Molecular Weight

37.7 kDa

References & Citations

"BGEM: an in situ hybridization database of gene expression in the embryonic and adult mouse nervous system." Magdaleno S., Jensen P., Brumwell C.L., Seal A., Lehman K., Asbury A., Cheung T., Cornelius T., Batten D.M., Eden C., Norland S.M., Rice D.S., Dosooye N., Shakya S., Mehta P., Curran T. PLoS Biol 4:e86-e86 (2006)

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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.