Recombinant Mouse Guanine nucleotide-binding protein G (I) /G (S) /G (O) subunit gamma-12 (Gng12)
Product Specifications
Product Name Alternative
Guanine nucleotide-binding protein G (I) /G (S) /G (O) subunit gamma-12
Abbreviation
Recombinant Mouse Gng12 protein
Gene Name
Gng12
UniProt
Q9DAS9
Expression Region
2-69aa
Organism
Mus musculus (Mouse)
Target Sequence
SSKTASTNSIAQARRTVQQLRLEASIERIKVSKASADLMSYCEEHARSDPLLMGIPTSENPFKDKKTC
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Cancer
Relevance
Guanine nucleotide-binding proteins (G proteins) are involved as a modulator or transducer in various transmembrane signaling systems. The beta and gamma chains are required for the GTPase activity, for replacement of GDP by GTP, and for G protein-effector interaction.
Endotoxin
Not test
Purity
Greater than 90% 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
15.0 kDa
References & Citations
"Disruption of G-protein gamma5 subtype causes embryonic lethality in mice." Moon A.M., Stauffer A.M., Schwindinger W.F., Sheridan K., Firment A., Robishaw J.D. PLoS One 9:e90970-e90970 (2014)
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
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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