Cat#:RP-1934M;Product Name:Recombinant Mouse RELM a Protein;Synonym:Resistin-like alpha, RELMalpha, Cysteine-rich secreted protein FIZZ1, Parasite-induced macrophage novel gene 1 protein, Cysteine-rich secreted protein A12-gamma, RELM-a.;Description:Mouse RELM-alpha Recombinant produced in E.coli is a monomeric, non-glycosylated, polypeptide chain containing 88 amino acids and having a molecular mass of 10 kDa. The Mouse RELM-alpha is purified by proprietary chromatographic techniques.;Source:E.coli;AA Sequence:MDETIEIIVE NKVKELLANP ANYPSTVTKT LSCTSVKTMN RWASCPAGMT ATGCACGFAC GSWEIQSGDT CNCLCLLVDW TTARCCQLS.;Purity:Greater than 98% as determined by SDS-PAGE & RP-HPLC.;Formulation:Sterile filtered and lyophilized from 0.5mg/ml in 10mM sodium phosphate buffer, pH 7.5.;Stability:Recombinant Proteins are stable for up to 1 year from date of receipt at -70℃;Reconstitution:At 0.1mg/ml of deionized sterile water.;Storage:Store lyophilized protein at -20°C. Aliquot the product after reconstitution to avoid repeated freezing/thawing cycles. Reconstituted protein can be stored at 4°C for a limited period of time; it does not show any change after two weeks at 4°C.;
Resistin-like alpha, RELMalpha, Cysteine-rich secreted protein FIZZ1, Parasite-induced macrophage novel gene 1 protein, Cysteine-rich secreted protein A12-gamma, RELM-a.
Description:
Mouse RELM-alpha Recombinant produced in E.coli is a monomeric, non-glycosylated, polypeptide chain containing 88 amino acids and having a molecular mass of 10 kDa. The Mouse RELM-alpha is purified by proprietary chromatographic techniques.
Greater than 98% as determined by SDS-PAGE & RP-HPLC.
Formulation:
Sterile filtered and lyophilized from 0.5mg/ml in 10mM sodium phosphate buffer, pH 7.5.
Stability:
Recombinant Proteins are stable for up to 1 year from date of receipt at -70℃
Reconstitution:
At 0.1mg/ml of deionized sterile water.
Storage:
Store lyophilized protein at -20°C. Aliquot the product after reconstitution to avoid repeated freezing/thawing cycles. Reconstituted protein can be stored at 4°C for a limited period of time; it does not show any change after two weeks at 4°C.