Recombinant Human Epoxide hydrolase 4 (EPHX4)
Product Specifications
Product Name Alternative
(Abhydrolase domain-containing protein 7) (Epoxide hydrolase-related protein)
Abbreviation
Recombinant Human EPHX4 protein
Gene Name
EPHX4
UniProt
Q8IUS5
Expression Region
1-362aa
Organism
Homo sapiens (Human)
Target Sequence
MARLRDCLPRLMLTLRSLLFWSLVYCYCGLCASIHLLKLLWSLGKGPAQTFRRPAREHPPACLSDPSLGTHCYVRIKDSGLRFHYVAAGERGKPLMLLLHGFPEFWYSWRYQLREFKSEYRVVALDLRGYGETDAPIHRQNYKLDCLITDIKDILDSLGYSKCVLIGHDWGGMIAWLIAICYPEMVMKLIVINFPHPNVFTEYILRHPAQLLKSSYYYFFQIPWFPEFMFSINDFKVLKHLFTSHSTGIGRKGCQLTTEDLEAYIYVFSQPGALSGPINHYRNIFSCLPLKHHMVTTPTLLLWGENDAFMEVEMAEVTKIYVKNYFRLTILSEASHWLQQDQPDIVNKLIWTFLKEETRKKD
Tag
N-terminal 10xHis-tagged
Type
CF Transmembrane Protein & Developed Protein
Source
In vitro E.coli expression system
Field of Research
Others
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
45.2 kDa
References & Citations
"EH3 (ABHD9) : the first member of a new epoxide hydrolase family with high activity for fatty acid epoxides." Decker M., Adamska M., Cronin A., Di Giallonardo F., Burgener J., Marowsky A., Falck J.R., Morisseau C., Hammock B.D., Gruzdev A., Zeldin D.C., Arand M. J. Lipid Res. 53:2038-2045 (2012)
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.
Product MSDS
https://www.cusabio.com/msds/11129432/
Protein Length
Full Length
Available Sizes
Curated Selection
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