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Recombinant Mouse Tolloid-like protein 1 (Tll1), partial

Product Specifications

Product Name Alternative

(mTll)

Abbreviation

Recombinant Mouse Tll1 protein, partial

Gene Name

Tll1

UniProt

Q62381

Expression Region

148-347aa

Organism

Mus musculus (Mouse)

Target Sequence

AATSRTERIWPGGVIPYVIGGNFTGSQRAMFKQAMRHWEKHTCVTFTERSDEESYIVFTYRPCGCCSYVGRRGNGPQAISIGKNCDKFGIVVHELGHVIGFWHEHTRPDRDNHVTIIRENIQPGQEYNFLKMEPGEVNSLGERYDFDSIMHYARNTFSRGMFLDTILPSRDDNGIRPAIGQRTRLSKGDIAQARKLYRCP

Tag

C-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Protease which processes procollagen C-propeptides, such as chordin, pro-biglycan and pro-lysyl oxidase. Required for the embryonic development, especially heart development. Predominant protease, which in the development, influences dorsal-ventral patterning and skeletogenesis.

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

29.8 kDa

References & Citations

"Mutations in Rab3a alter circadian period and homeostatic response to sleep loss in the mouse." Kapfhamer D., Valladares O., Sun Y., Nolan P.M., Rux J.J., Arnold S.E., Veasey S.C., Bucan M. Nat Genet 32:290-295 (2002)

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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