Cat#:RP-4172H;Product Name:Recombinant Human JAZF1 Protein;Synonym:Juxtaposed with another zinc finger protein 1 , TAK1-interacting protein 27, Zinc finger protein 802, JAZF1, TIP27, ZNF802, JAZF zinc finger 1, Juxtaposed With Another Zinc Finger Gene 1.;Description:JAZF1 Protein produced in E.coli is a single, non-glycosylated polypeptide chain containing 266 amino acids (1-243 a.a) and having a molecular mass of 29.5kDa. JAZF1 is fused to a 23 amino acid His-tag at N-terminus & purified by proprietary chromatographic techniques.;Source:E.coli;AA Sequence:MGSSHHHHHH SSGLVPRGSH MGSMTGIAAA SFFSNTCRFG GCGLHFPTLA DLIEHIEDNH IDTDPRVLEK QELQQPTYVA LSYINRFMTD AARREQESLK KKIQPKLSLT LSSSVSRGNV STPPRHSSGS LTPPVTPPIT PSSSFRSSTP TGSEYDEEEV DYEESDSDES WTTESAISSE AILSSMCMNG GEEKPFACPV PGCKKRYKNV NGIKYHAKNG HRTQIRVRKP FK;Purity:Greater than 85.0% as determined by SDS-PAGE.;Formulation:JAZF1 protein solution (1mg/ml) containing 20mM Tris-HCl buffer (pH 8.0), 0.4M UREA and 10% glycerol.;Stability:Recombinant Proteins are stable for up to 1 year from date of receipt at -70℃;Storage:Store at 4°C if entire vial will be used within 2-4 weeks. Store, frozen at -20°C for longer periods of time. For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA). Avoid repeated freeze-thaw cycles.;
Juxtaposed with another zinc finger protein 1 , TAK1-interacting protein 27, Zinc finger protein 802, JAZF1, TIP27, ZNF802, JAZF zinc finger 1, Juxtaposed With Another Zinc Finger Gene 1.
Description:
JAZF1 Protein produced in E.coli is a single, non-glycosylated polypeptide chain containing 266 amino acids (1-243 a.a) and having a molecular mass of 29.5kDa. JAZF1 is fused to a 23 amino acid His-tag at N-terminus & purified by proprietary chromatographic techniques.
JAZF1 protein solution (1mg/ml) containing 20mM Tris-HCl buffer (pH 8.0), 0.4M UREA and 10% glycerol.
Stability:
Recombinant Proteins are stable for up to 1 year from date of receipt at -70℃
Storage:
Store at 4°C if entire vial will be used within 2-4 weeks. Store, frozen at -20°C for longer periods of time. For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA). Avoid repeated freeze-thaw cycles.