Recombinant Human Proliferation marker protein Ki-67 (MKI67) , partial

Product Specifications

CAS Number

9000-83-3

Gene Name

MKI67

UniProt

P46013

Expression Region

2962-3254aa

Organism

Homo sapiens

Target Sequence

VLRAPKVEPVGDVVSTRDPVKSQSKSNTSLPPLPFKRGGGKDGSVTGTKRLRCMPAPEEIVEELPASKKQRVAPRARGKSSEPVVIMKRSLRTSAKRIEPAEELNSNDMKTNKEEHKLQDSVPENKGISLRSRRQNKTEAEQQITEVFVLAERIEINRNEKKPMKTSPEMDIQNPDDGARKPIPRDKVTENKRCLRSARQNESSQPKVAEESGGQKSAKVLMQNQKGKGEAGNSDSMCLRSRKTKSQPAASTLESKSVQRVTRSVKRCAENPKKAEDNVCVKKIRTRSHRDSE

Tag

N-terminal 6xHis-tagged

Source

E.coli

Field of Research

Cell Cycle

Assay Type

In Stock Protein

Relevance

Thought to be required for maintaining cell proliferation.

Purity

Greater than 90% as determined by SDS-PAGE.

Activity

Not Test

Length

Partial

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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Function

Required to maintain individual mitotic chromosomes dispersed in the cytoplasm following nuclear envelope disassembly

Molecular Weight

36.7 kDa

References & Citations

Sequence of the human Ki-67 protein gene 5' and promoter region.Gerdes J.The forkhead-associated domain of Ki-67 antigen interacts with the novel kinesin-like protein Hklp2.Sueishi M., Takagi M., Yoneda Y.J. Biol. Chem. 275:28888-28892 (2000)

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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.