Human PRLR Protein

• Catalog Number: orb1477833
• Category: Proteins
• Description: Recombinant Human Prolactin receptor(PRLR),partial (Active)
• Tag: C-terminal 10xHis-tagged
• Form/Appearance: Lyophilized powder
• Buffer/Preservatives: Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 6% Trehalose, pH 8.0
• Purity: Greater than 95% as determined by SDS-PAGE.
• Protein Sequence: QLPPGKPEIFKCRSPNKETFTCWWRPGTDGGLPTNYSLTYHREGETLMHECPDYITGGPNSCHFGKQYTSMWRTYIMMVNATNQMGSSFSDELYVDVTYIVQPDPPLELAVEVKQPEDRKPYLWIKWSPPTLIDLKTGWFTLLYEIRLKPEKAAEWEIHFAGQQTEFKILSLHPGQKYLVQVRCKPDHGYWSAWSPATFIQIPSDFTMND
• Protein Length: Partial
• UniProt ID: P16471
• MW: 27.2 kDa
• Application notes: 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Endotoxins: Less than 1.0 EU/ug as determined by LAL method.
• Source: Mammalian cell
• Biological Origin: Homo sapiens (Human)
• Biological Activity: Measured by its binding ability in a functional ELISA. Immobilized Human PRLR at 2 μg/mL can bind Anti-PRLR recombinant antibody, the EC50 is 126.8-171.9 ng/mL.
• Expression Region: 25-234aa
• Storage: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
• Alternative names: PRLR, Prolactin receptor, PRL-R
• Note: For research use only

(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.

Measured by its binding ability in a functional ELISA. Immobilized Human PRLR at 2 μg/ml can bind Anti-PRLR recombinant antibody, the EC50 is 126.8-171.9 ng/mL.