Recombinant Human Mucin-13 (MUC13), partial (Active)

Product Specifications

Product Name Alternative

DRCC1, RECC

Abbreviation

Recombinant Human MUC13 protein, partial (Active)

Gene Name

MUC13

UniProt

Q9H3R2

Expression Region

19-421aa

Organism

Homo sapiens (Human)

Target Sequence

TNQGNSADAVTTTETATSGPTVAAADTTETNFPETASTTANTPSFPTATSPAPPIISTHSSSTIPTPAPPIISTHSSSTIPIPTAADSESTTNVNSLATSDIITASSPNDGLITMVPSETQSNNEMSPTTEDNQSSGPPTGTALLETSTLNSTGPSNPCQDDPCADNSLCVKLHNTSFCLCLEGYYYNSSTCKKGKVFPGKISVTVSETFDPEEKHSMAYQDLHSEITSLFKDVFGTSVYGQTVILTVSTSLSPRSEMRADDKFVNVTIVTILAETTSDNEKTVTEKINKAIRSSSSNFLNYDLTLRCDYYGCNQTADDCLNGLACDCKSDLQRPNPQSPFCVASSLKCPDACNAQHKQCLIKKSGGAPECACVPGYQEDANGNCQKCAFGYSGLDCKDKFQL

Tag

N-terminal 6xHis-tagged

Type

Active Protein & In Stock Protein

Source

Yeast

Field of Research

Cancer

Relevance

Epithelial and hemopoietic transmembrane mucin that may play a role in cell signaling.

Endotoxin

Less than 1.0 EU/μg as determined by LAL method.

Purity

Greater than 95% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Measured by its binding ability in a functional ELISA. Immobilized Human MUC13 at 2 μg/mL can bind Anti-MUC13 recombinant antibody (CSB-RA887973MA1HU) . The EC50 is 2.592-2.923 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl,0.5 M NaCl,250mM Imidazole 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

44.6 kDa

References & Citations

Muc13, a novel human cell surface mucin expressed by epithelial and hemopoietic cells. Williams S.J., Wreschner D.H., Tran M., Eyre H.J., Sutherland G.R., McGuckin M.A. J. Biol. Chem. 276:18327-18336 (2001)

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.