Recombinant Mouse Alpha-2-macroglobulin receptor-associated protein (Lrpap1) (H294F, H296F, Y297C, H305F), partial
Product Specifications
Product Name Alternative
Heparin-binding protein 44
Abbreviation
Recombinant Mouse Lrpap1 protein (H294F, H296F, Y297C, H305F), partial
Gene Name
Lrpap1
UniProt
P55302
Expression Region
248-360aa (H294F, H296F, Y297C, H305F)
Organism
Mus musculus (Mouse)
Target Sequence
GYGSTTEFEEPRVIDLWDLAQSANFTEKELESFREELKHFEAKIEKFNFCQKQLEISFQKLKHVESIGDPEHISRNKEKYVLLEEKTKELGYKVKKHLQDLSSRVSRARHNEL
Tag
N-terminal GFP-tagged
Type
Developed Protein
Source
Mammalian cell
Field of Research
Cardiovascular
Relevance
Molecular chaperone for LDL receptor-related proteins that may regulate their ligand binding activity along the secretory pathway
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
42.6 kDa
References & Citations
"Lipoprotein receptor-related protein in brain and in cultured neurons of mice deficient in receptor-associated protein and transgenic for apolipoprotein E4 or amyloid precursor protein." Umans L., Serneels L., Lorent K., Dewachter I., Tesseur I., Moechars D., Van Leuven F. Neuroscience 94:315-321 (1999)
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
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