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Recombinant Human Ubiquitin-conjugating enzyme E2 J1 (UBE2J1), partial

Catalog Number: orb2659049

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$ 440.00
Catalog Numberorb2659049
CategoryProteins
DescriptionRecombinant Human Ubiquitin-conjugating enzyme E2 J1 (UBE2J1), partial
TagC-terminal 10xHis-tagged
Form/AppearanceLiquid or Lyophilized powder
PurityGreater than 95% as determined by SDS-PAGE.
MW32.5 kDa
UniProt IDQ9Y385
Protein SequenceMETRYNLKSPAVKRLMKEAAELKDPTDHYHAQPLEDNLFEWHFTVRGPPDSDFDGGVYHGRIVLPPEYPMKPPSIILLTANGRFEVGKKICLSISGHHPETWQPSWSIRTALLAIIGFMPTKGEGAIGSLDYTPEERRALAKKSQDFCCEGCGSAMKDVLLPLKSGSDSSQADQEAKELARQISFKAEVNSSGKTISESDLNHSFSLTDLQDDIPTTFQGATASTSYGLQNSSAASFHQPTQPVAKNTSMSPRQRRAQQQSQRRLSTSPDVIQGHQPRDNHT
Protein LengthPartial
SourceMammalian cell
Biological OriginHomo sapiens (Human)
Expression Region1-282aa
EndotoxinsNot test.
StorageThe 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.
Buffer/PreservativesIf 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.
Alternative namesE2 ubiquitin-conjugating enzyme J1;Non-canonical u
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NoteFor research use only
Application notesWe 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.
Expiration Date6 months from date of receipt.
Recombinant Human Ubiquitin-conjugating enzyme E2 J1 (UBE2J1), partial

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