小鼠Pvalb重组蛋白/Mouse Parvalbumin

英文名称：

Recombinant Mouse Parvalbumin alpha (Pvalb)

品名简称：

Recombinant Mouse Pvalb protein

货号：

CSB-EP019092MO

规格:

20μg

价格：

2328

LC-MS/Western Blot：

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SDS-PAGE：

(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.

纯度：

Greater than 90% as determined by SDS-PAGE.

内毒素：

Not test

生物活性：

/

基因名：

Pvalb

Uniprot No.：

P32848

别名：

/

种属：

Mus musculus (Mouse)

蛋白长度：

Full Length of Mature Protein

来源：

E.coli

分子量：

19.2 kDa

表达区域：

2-110aa

氨基酸序列：

SMTDVLSAEDIKKAIGAFAAADSFDHKKFFQMVGLKKKNPDEVKKVFHILDKDKSGFIEEDELGSILKGFSSDARDLSAKETKTLLAAGDKDGDGKIGVEEFSTLVAES

蛋白标签：

N-terminal 10xHis-tagged and C-terminal Myc-tagged

产品提供形式：

Liquid or Lyophilized powder

缓冲液：

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

储存条件：

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

保质期：

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

货期：

13-23 business days

注意事项：

Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.

功能1：

In muscle, parvalbumin is thought to be involved in relaxation after contraction. It binds two calcium ions.

功能2：

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文献：

"Electrospray ionization mass spectrometry: analysis of the Ca2+-binding properties of human recombinant alpha-parvalbumin and nine mutant proteins." Troxler H., Kuster T., Rhyner J.A., Gehrig P., Heizmann C.W. Anal. Biochem. 268:64-71(1999)

研究领域：

Neuroscience

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