Recombinant human NALCN protein

Name: Recombinant human NALCN protein
Brand: Proteintech
SKU: Ag6914

Source

e coli.-derived, PGEX-4T

Tag

GST

Format

Liquid

Cat no : Ag6914

Synonyms

NALCN, bA430M15.1, CanIon, FLJ23913, VGCNL1

Cat No. Ag6914

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Country/Region

Size

Quantity

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Peptide Sequence	RKQSSRVEAQPVTDFGPDESLSDNADILWINKPWVHSLLRICAIISVISVCMNTPMTFEHYPPLQYVTFTLDTLLMFLYTAEMIAKMHIRGIVKGDSSYVKDRWCVFDGFMVFCLWVSLVLQVFEIADIVDQMSPWGMLRIPRPLIMIRAFRIYFRFELPRTRITNILKRSGEQIWSVSIFLLFFLLLYGILGVQMFGTFTYHCVVNDTKPGLSL (4-218 aa encoded by BC064343)
Activity	Not tested.
Endotoxin Level	Please contact the lab for more information.
Formulation	The protein was expressed as GST-tagged fusion protein by E.Coli and purified by Glutathione-sepharose. The purified protein was resolved in PBS (58mM Na2HPO4,17mM NaH2PO4, 68mM NaCl, pH7.4 ) added with 15% glycerol. The elution buffer contain 100mM GSH.

Reconstitution	Reconstitute at 0.25 µg/μl in 200 μl sterile water for short-term storage. After reconstitution with sterile water, if glycerol has no effect on subsequent experiments, it is recommended to add an equal volume of glycerol for long-term storage (see Stability and Storage for more details). If a different concentration is needed for your purposes please adjust the reconstitution volume as required (please note: the ion concentration of the final solution will vary according to the volume used). Note: Centrifuge vial before opening. When reconstituting, gently pipet and wash down the sides of the vial to ensure full recovery of the protein into solution.
Shipping	The product is shipped with ice packs. Upon receipt, store it immediately at -20°C to -80°C.
Stability and Storage	Aliquot and store at -20°C to -80°C for up to 6 months. Avoid freeze thaw cycles.
Storage of Reconstituted Protein	Short-term storage: Store at 2-8°C for (1-2 weeks). Long-term storage: Aliquot and store at -20°C to -80°C for up to 3 months, reconstitution with sterile water and addition of an equal volume of glycerol. Avoid repeat freeze-thaw cycles.

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