购物车
- 全部删除
- 您的购物车当前为空
Glycophorin A Protein, Human, Recombinant (His) is expressed in HEK293 mammalian cells with His tag. The predicted molecular weight is 9.4 kDa and the accession number is P02724.
规格 | 价格 | 库存 | 数量 |
---|---|---|---|
100 μg | ¥ 3,820 | 5日内发货 |
生物活性 | Activity testing is in progress. It is theoretically active, but we cannot guarantee it. If you require protein activity, we recommend choosing the eukaryotic expression version first. |
产品描述 | Glycophorin A Protein, Human, Recombinant (His) is expressed in HEK293 mammalian cells with His tag. The predicted molecular weight is 9.4 kDa and the accession number is P02724. |
种属 | Human |
表达系统 | HEK293 Cells |
标签 | C-His |
蛋白编号 | P02724 |
别名 | PAS-2,MNS,MN,HGpSta(C),HGpMiXI,HGpMiV,GPSAT,GPErik,GPA,glycophorin A (MNS blood group),CD235a |
蛋白构建 | A DNA sequence encoding the human GYPA (P02724) (Met1-Glu91) was expressed with a C-terminal polyhistidine tag. Predicted N terminal: Ser 20 |
蛋白纯度 | ≥ 95% as determined by SDS-PAGE. ≥ 95 % as determined by SEC-HPLC. |
分子量 | 9.4 kDa (predicted); 35-45 and 20 kDa (reducing condition, due to glycosylation) |
内毒素 | < 1.0 EU/μg of the protein as determined by the LAL method. |
缓冲液 | Lyophilized from a solution filtered through a 0.22 μm filter, containing PBS, pH 7.4. Typically, a mixture containing 5% to 8% trehalose, mannitol, and 0.01% Tween 80 is incorporated as a protective agent before lyophilization. |
复溶方法 | A Certificate of Analysis (CoA) containing reconstitution instructions is included with the products. Please refer to the CoA for detailed information. |
存储 | It is recommended to store recombinant proteins at -20°C to -80°C for future use. Lyophilized powders can be stably stored for over 12 months, while liquid products can be stored for 6-12 months at -80°C. For reconstituted protein solutions, the solution can be stored at -20°C to -80°C for at least 3 months. Please avoid multiple freeze-thaw cycles and store products in aliquots. |
运输方式 | In general, Lyophilized powders are shipping with blue ice. |