Recombinant Mouse Complement C1r subcomponent-like protein (C1rl)

Product Specifications

Product Name Alternative

Complement C1r subcomponent-like protein (C1r-LP) (C1r-like protein) (EC 3.4.21.-)

Abbreviation

Recombinant Mouse C1rl protein

Gene Name

C1rl

UniProt

Q3UZ09

Expression Region

44-482aa

Organism

Mus musculus (Mouse)

Target Sequence

SVLLAQQSPQQLTSPGYPEPYLKGQESHTDIEAPEGFAVRLTFQDFDLEPSPDCEGDSVTISTGGTDATRLCGRQGSPLGNPPGHREFVSSGRSLRLTFQAHSSSKSKITHLHKGFLALYQAVAVNQPNGDTEAVTTPGAPKIQNHCQDPYYKADQTGTLSCPSSWKWKDRQDGGEVPECVPVCGRPVVPLAENPNTFGSSRAKLGNFPWQAFTSIYGRGGGALLGDRWILTAAHTIYPKDSIYLRRNQNVEVFLGHTDIDELLKLGNHPVRRVVVHPDYRQHESHNFNGDIALLELEQRVPLGPNLLPVCLPDNETLYHSGLWGYVSGFGVEMGWLTTKLKYSKLPVAPREACEAWLHQRQRTEVFSDNMFCVGEEMQVNSVCQGDSGSVYVVWDDLALRWVATGIVSWGIGCGKGYGFYTKVLSYMDWIKRVIEGKD

Tag

C-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

Mediates the proteolytic cleavage of HP/haptoglobin in the endoplasmic reticulum.

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

50 kDa

References & Citations

"A novel murine complement-related gene encoding a C1r-like serum protein." Circolo A., Garnier G., Volanakis J.E. Mol. Immunol. 39:899-906 (2003)

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.