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Recombinant Mouse Adipocyte plasma membrane-associated protein (Apmap), partial

Product Specifications

Product Name Alternative

(Protein DD16)

Abbreviation

Recombinant Mouse Apmap protein, partial

Gene Name

Apmap

UniProt

Q9D7N9

Expression Region

61-415aa

Organism

Mus musculus (Mouse)

Target Sequence

ESPIDPQSFSFKEPPFMFGVLHPNTKLRQAERLFENQLSGPESIVNIGDVLFTGTADGRVVKLENGEIETIARFGSGPCKTRDDEPTCGRPLGIRAGPNGTLFVVDAYKGLFEVNPQKRSVKLLLSSETPIEGKKMSFVNDLTVTRDGRKIYFTDSSSKWQRRDYLLLVMEATDDGRLLEYDTVTKEVKVLLDQLQFPNGVQLSPEEDFVLVAETTMARIRRVYVSGLMKGGADMFVENMPGFPDNIRPSSSGGYWVAAATIRANPGFSMLDFLSDKPFIKRMIFKMFSQETVMKFVPRYSLVLEVSDSGAFRRSLHDPDGQVVTYVSEAHEHDGYLYLGSFRSPFICRLSLQSI

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Exhibits strong arylesterase activity with beta-naphthyl acetate and phenyl acetate. May play a role in adipocyte differentiation.

Endotoxin

Not test

Purity

Greater than 90% 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

47.3 kDa

References & Citations

"The status, quality, and expansion of the NIH full-length cDNA project: the Mammalian Gene Collection (MGC) ." The MGC Project Team Genome Res. 14:2121-2127 (2004)

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

Partial

Available Sizes

Frequently Asked Questions

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