Fibronectin (FN) Recombinant, Mouse

Blue Ice

14, 6

Supplied as lyophilized powder from 20mM Tris, 150mM sodium chloride, pH 8.0, 0.01% sarcosyl, 5% trehalose. Reconstitute with sterile 20mM Tris, 150mM sodium chloride, pH 8.0 to a concentration of 0.1-1mg/ml. Do not vortex.

Recombinant protein corresponding to aa2117-2236 with an N-Terminal His Tag, expressed in E. coli. Uniprot: P11276.

Amino Acid Sequence:
GYDT ENGIQLPGTT HQQPSVGQQM IFEEHGFRRT TPPTAATPVR LRPRPYLPNV DEEVQIGHVP RGDVDYHLYP HVPGLNPNAS TGQEALSQTT ISWTPFQESS EYIISCQPVG TDEEPL

Predicted Isoelectric Point
5.4

Predicted Molecular Weight:
14.6kD

Accurate Molecular Mass:
18kD as determined by SDS-PAGE reducing conditions.

Phenomenon Explanation:
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 affects 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.

Subcellular Location:
Secreted, Extracellular matrix

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.