Recombinant Mouse Testican-2 (Spock2)
Product Specifications
Product Name Alternative
SPARC/osteonectin, CWCV, and Kazal-like domains proteoglycan 2
Abbreviation
Recombinant Mouse Spock2 protein
Gene Name
Spock2
UniProt
Q9ER58
Expression Region
23-423aa
Organism
Mus musculus (Mouse)
Target Sequence
EGDAKGLKEGETPGNFMEDEQWLSSISQYSGKIKHWNRFRDEVEDDYIKSWEDNQQGDEALDTTKDPCQKVKCSRHKVCVAQGYQRAMCISRKKLEHRIKQPSLKLHGGKDSVCKPCHMAQLASVCGSDGHTYSSVCKLEQQACLSSKQLAVRCEGPCPCPTEQSTASTTDSKSETCTGQDLADLGDRLRDWFQLLRENSKQNGSANSATNPAGLDKSLGASCKDSIGWMFSKLDTSGDLFLDQTELAAINLDKYEVCIRPFFNSCDTYKDGRVSTAEWCFCFWREKPPCLAELERTQIQEAAKKKPGVFIPSCDEDGYYRKMQCDQSRGDCWCVDQLGLELTGTRMHGTPDCDDIVGFSGDFGSGVGWEDEEEKETEEAGEEAEEEEGEAGEADDGGYIW
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Neuroscience
Relevance
May participate in diverse steps of neurogenesis. Binds calcium.
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
52.1 kDa
References & Citations
"Mouse testican-2. Expression, glycosylation, and effects on neurite outgrowth." Schnepp A., Komp Lindgren P., Hulsmann H., Kroger S., Paulsson M., Hartmann U. J Biol Chem 280:11274-11280 (2005)
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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