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Description
Research Area
Signal Transduction
Images & Validation
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Item 1 of 1
| Application Notes |
|---|
Key Properties
−| Source | Yeast |
|---|---|
| Biological Origin | Mus musculus (Mouse) |
| Tag | N-terminal 10xHis-tagged and C-terminal Myc-tagged |
| Expression Region | 23-696aa |
| Protein Length | Extracellular Domain |
| MW | 78.6 kDa |
| Purity | Greater than 90% as determined by SDS-PAGE. |
| Protein Sequence | AIVFIKEPSSQDALQGRRALLRCEVEAPDPVHVYWLLNGVPVQDTERRFAQGSSLSFAAVDRLQDSGAFQCVARDNVTGEEVRSTNASFNIKWIEAGPVVLKHPASEAEIQPQTQVTLRCHIDGHPRPTYQWFRDGTPLSDDQSTHTVSSRERNLTLRPASPEHSGLYSCCAHNAFGQACSSQNFTLSVADESFARVVLAPQDVVVARNEEAMFHCQFSAQPPPSLQWVFEDETPITNRSRPPHLRRAVVFANGSLLLTQVRPRNAGVYRCIGQGQRGPPIVLEATLHLAEIEDMLPFEPRVFIAGDEERVTCPAPQGLPTPSVWWEHAGVPLPAHGRVHQKGLELVFVTIAESDTGVYTCHASNLAGQRRQDVNITVATVPTWLRKPQDSQLEEGKPGYLHCLTQATPKPTVIWYRNQMLISEDSRFEVSKNGTLRINSVEVYDGTLYRCVSSTPAGSIEAQARVQVLEKLKFTPPPQPQQCMEFDKEATVPCSATGREKPTVKWVRADGSSLPEWVTDNAGTLHFARVTRDDAGNYTCIASNEPQGQIRAHVQLTVAVFITFKVEPERTTVYQGHTALLRCEAQGDPKPLIQWKGKDRILDPTKLGPRMHIFQNGSLVIHDVAPEDSGSYTCIAGNSCNIRHTEAPLLVVDKPVMEDSEGPGSPPPYKMIQT |
Storage & Handling
−| 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℃. |
|---|---|
| Form/Appearance | Liquid or Lyophilized powder |
| Buffer/Preservatives | 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. |
| Expiration Date | 6 months from date of receipt. |
| Disclaimer | For research use only |
Alternative Names
−Protein chuzhoi Protein-tyrosine kinase 7 Pseudo tyrosine kinase receptor 7 Tyrosine-protein kinase-like 7
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Quick Database Links
UniProt
UniProt Details
− No UniProt data available
Protocol Information
Protein Handling and Storage Guide
Protein Handling Guide
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