What is the catalog number for Recombinant Human CAPRIN1 Protein, N-His-SUMO & C-Strep?

The catalog number for Recombinant Human CAPRIN1 Protein, N-His-SUMO & C-Strep is HC541012.

What sizes are available for Recombinant Human CAPRIN1 Protein, N-His-SUMO & C-Strep?

Recombinant Human CAPRIN1 Protein, N-His-SUMO & C-Strep is available in the following size(s): 50 µg, 100 µg, 1 mg.

How many pack sizes does Recombinant Human CAPRIN1 Protein, N-His-SUMO & C-Strep come in?

Recombinant Human CAPRIN1 Protein, N-His-SUMO & C-Strep is available in 3 different pack sizes.

Recombinant Human CAPRIN1 Protein, N-His-SUMO & C-Strep

Q: Is Recombinant Human CAPRIN1 Protein, N-His-SUMO & C-Strep in stock?

Recombinant Human CAPRIN1 Protein, N-His-SUMO & C-Strep is currently made to order / not held in immediate stock. Contact us for lead time.

Product Specifications

Product Name Alternative

GPI-anchored protein p137, Cytoplasmic activation- and proliferation-associated protein 1, p137GPI, RNG105, M11S1, Caprin-1, Cell cycle-associated protein 1, RNA granule protein 105, CAPRIN1, GPIP137, GPI-anchored membrane protein 1, GPI-p137, GPIAP1, Membrane component chromosome 11 surface marker 1

Expression System

E. coli

Nature

Recombinant

Applications

ELISA, Immunogen, SDS-PAGE, WB, Bioactivity testing in progress

Endotoxin

Please contact with the lab for this information.

Purity

>90% as determined by SDS-PAGE.

Form

Lyophilized

Buffer

Lyophilized from a solution in PBS pH 7.4, 0.02% NLS, 1mM EDTA, 4% Trehalose, 1% Mannitol.

Reconstitution

Reconstitute in sterile water for a stock solution. A copy of datasheet will be provided with the products, please refer to it for details.

Shipping Conditions

In general, proteins are provided as lyophilized powder/frozen liquid. They are shipped out with dry ice/blue ice unless customers require otherwise.

Storage Conditions

Use a manual defrost freezer and avoid repeated freeze thaw cycles. Store at 2 to 8°C for frequent use. Store at -20 to -80°C for twelve months from the date of receipt.