Recombinant Human Sushi, von Willebrand factor type A, EGF and pentraxin domain-containing protein 1 (SVEP1), partial

• Catalog Number: orb1881697
• Category: Proteins
• Description: Recombinant Human Sushi, von Willebrand factor type A, EGF and pentraxin domain-containing protein 1 (SVEP1), partial
• Tag: C-terminal 6xHis-tagged
• Form/Appearance: Liquid or Lyophilized powder
• Purity: Greater than 95% as determined by SDS-PAGE.
• MW: 17.6 kDa
• UniProt ID: Q4LDE5
• Protein Sequence: GDFICTPDNTGVNCTLTCLEGYDFTEGSTDKYYCAYEDGVWKPTYTTEWPDCAKKRFANHGFKSFEMFYKAARCDDTDLMKKFSEAFETTLG
• Source: E.coli
• Expression System: Expression Region: 736-827aa. Protein Length: Partial
• Biological Activity: Not Test
• 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
• 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.
• Alternative names: CCP module-containing protein 22;Polydom;Selectin-
• Note: For research use only
• 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.
• Expiration Date: 6 months from date of receipt.