Cat#:RP-3158H;Product Name:Recombinant Human FABP5 Protein;Synonym:Fatty acid-binding protein epidermal, E-FABP, Fatty acid-binding protein 5, Psoriasis-associated fatty acid-binding protein homolog, PA-FABP, FABP5, EFABP, PAFABP.;Description:Recombinant Human Epidermal Fatty Acid Binding Protein (FABP-5) is a monodimeric, non-glycosylated, polypeptide chain containing 135 amino acids and having a total molecular mass of 15200 Daltons.;Source:E.coli;Purity:Greater than 90% as determined by SDS PAGE.;Bioactivity:Please contact us for detailed information;Formulation:Sterile filtered and lyophilized from 0.5 mg/ml in phosphate buffered saline.;Stability:Recombinant Proteins are stable for up to 1 year from date of receipt at -70℃;Reconstitution:Add 0.2 ml of dH20 and let the lyophilized pellet dissolve completely.;Storage:Store lyophilized protein at -20°C. Aliquot the product after reconstitution to avoid freeze-thaw 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.;
Fatty acid-binding protein epidermal, E-FABP, Fatty acid-binding protein 5, Psoriasis-associated fatty acid-binding protein homolog, PA-FABP, FABP5, EFABP, PAFABP.
Description:
Recombinant Human Epidermal Fatty Acid Binding Protein (FABP-5) is a monodimeric, non-glycosylated, polypeptide chain containing 135 amino acids and having a total molecular mass of 15200 Daltons.
Source:
E.coli
Purity:
Greater than 90% as determined by SDS PAGE.
Bioactivity:
Please contact us for detailed information
Formulation:
Sterile filtered and lyophilized from 0.5 mg/ml in phosphate buffered saline.
Stability:
Recombinant Proteins are stable for up to 1 year from date of receipt at -70℃
Reconstitution:
Add 0.2 ml of dH20 and let the lyophilized pellet dissolve completely.
Storage:
Store lyophilized protein at -20°C. Aliquot the product after reconstitution to avoid freeze-thaw 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.