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Recombinant Rat Troponin T, cardiac muscle (Tnnt2)

Product Specifications

Product Name Alternative

(TnTc) (Cardiac muscle troponin T) (cTnT)

Abbreviation

Recombinant Rat Tnnt2 protein

Gene Name

Tnnt2

UniProt

P50753

Expression Region

2-299aa

Organism

Rattus norvegicus (Rat)

Target Sequence

SDAEEEVVEYEEEQEEEDWSEEEEDEQEEAVEEEDGEAEPDPEGEAEAEEDKAEEVGPDEEARDAEDGPVEDSKPKPSRLFMPNLVPPKIPDGERVDFDDIHRKRMEKDLNELQTLIEAHFENRKKEEEELISLKDRIEKRRAERAEQQRIRNEREKERQNRLAEERARREEEENRRKAEDEARKKKALSNMMHFGGYIQKAQTERKSGKRQTEREKKKKILAERRKVLAIDHLNEDQLREKAKELWQSIHNLEAEKFDLQEKFKQQKYEINVLRNRINDNQKVSKTRGKAKVTGRWK

Tag

Tag-Free

Type

Developed Protein

Source

E.coli

Field of Research

Biochemicals

Relevance

Troponin T is the tropomyosin-binding subunit of troponin, the thin filament regulatory complex which confers calcium-sensitivity to striated muscle actomyosin ATPase activity.

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

35.7 kDa

References & Citations

"Quantitative maps of protein phosphorylation sites across 14 different rat organs and tissues." Lundby A., Secher A., Lage K., Nordsborg N.B., Dmytriyev A., Lundby C., Olsen J.V. Nat. Commun. 3:876-876 (2012)

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

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