Heparan Sulfate Proteoglycan (HSPG) Recombinant, Human

Blue Ice

15, 2

Supplied as a lyophilized powder from 20mM Tris, 150mM sodium chloride, pH 8.0, 1mM EDTA, 1mM DTT, 5% trehalose, 0.0.1% sarcosyl, 0.05% Proclin 300. Reconstitute with 20mM Tris, 150mM sodium chloride, pH 8.0, to a concentration of 0.1-1mg/ml. Do not vortex.

Recombinant protein corresponding to aa19-144, with an N-Terminal His-Tag from human HSPG, expressed in E. coli Swiss/Uniprot Number: P34741.

Amino Acid Sequence:
ES RAELTSDKDM YLDNSSIEEA SGVYPIDDDD YASASGSGAD EDVESPELTT SRPLPKILLT SAAPKVETTT LNIQNKIPAQ TKSPEETDKE KVHLSDSERK MDPAEEDTNV YTEKHSDSLF KRTE

Predicted Molecular Weight:
15.2kD

Predicted Isoelectric Point:
4.7

Subcellular Location:
Membrane

Accurate Molecular Mass:
23kD as determined by SDS-PAGE reducing conditions
Note: The possible reasons that the actual band size differs from the predicted are as follows:
1. Splice variants: Alternative splicing may create different sized proteins from the same gene
2. Relative charge: The composition of amino acids may affect the charge of the protein.
3. Post-translational modification: Phosphorylation, glycosylation, methylation etc.
4. Post-translation cleavage: Many proteins are synthesized as pro-proteins and then cleaved to give the active form.
5. Polymerization of the target protein: Dimerization, multimerization etc.

Applications:
Suitable for use in ELISA, Western Blot and SDS-PAGE. Other applications not tested.

Recommended Dilutions:
Optimal dilutions to be determined by the researcher.

Storage and Stability:
Lyophilized and reconstituted products are stable for 6 months after receipt at -70°C. Reconstitute with sterile sterile 20mM Tris, 150mM sodium chloride, pH 8.0. Aliquot to avoid repeated freezing and thawing. Store at -70°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.

Note:
Thermal stability is described by the loss rate of the target protein. The loss rate was determined by accelerated thermal degradation by incubating the protein at 37°C for 48h, with no obvious degradation or precipitation observed. Protein loss is <5% within the expiration date under appropriate storage conditions.