Recombinant Human Myosin-7 (MYH7), partial
Product Specifications
Product Name Alternative
(Myosin heavy chain 7) (Myosin heavy chain slow isoform) (MyHC-slow) (Myosin heavy chain, cardiac muscle beta isoform) (MyHC-beta)
Abbreviation
Recombinant Human MYH7 protein, partial
Gene Name
MYH7
UniProt
P12883
Expression Region
1-109aa
Organism
Homo sapiens (Human)
Target Sequence
MGDSEMAVFGAAAPYLRKSEKERLEAQTRPFDLKKDVFVPDDKQEFVKAKIVSREGGKVTAETEYGKTVTVKEDQVMQQNPPKFDKIEDMAMLTFLHEPAVLYNLKDRY
Tag
C-terminal 6xHis-tagged
Type
Developed Protein
Source
Baculovirus
Field of Research
Signal Transduction
Relevance
Myosins are actin-based motor molecules with ATPase activity essential for muscle contraction. Forms regular bipolar thick filaments that, together with actin thin filaments, constitute the fundamental contractile unit of skeletal and cardiac muscle.
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
18.1 kDa
References & Citations
"Skip residues modulate the structural properties of the myosin rod and guide thick filament assembly." Taylor K.C., Buvoli M., Korkmaz E.N., Buvoli A., Zheng Y., Heinze N.T., Cui Q., Leinwand L.A., Rayment I. Proc. Natl. Acad. Sci. U.S.A. 112:E3806-E3815 (2015)
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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