Recombinant Human Ig gamma-1 chain C region(IGHG1)

Recombinant Human Ig gamma-1 chain C region(IGHG1)

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Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 10-20 working days

Research Topic: Immunology

Uniprot ID: P01857

Gene Names: IGHG1

Organism: Homo sapiens (Human)


Expression Region: 1-479aa

Sequence Info: Full Length of BC014667

Source: E.coli

Tag Info: N-terminal 6xHis-SUMO-tagged

MW: 68.5 kDa

Alternative Name(s): Ig gamma-1 chain C region Ig gamma-1 chain C region EU2 Ig gamma-1 chain C region KOL1 Ig gamma-1 chain C region NIE

Relevance: Constant region of immunoglobulin heavy chains. Immunoglobulins, also known as antibodies, are membrane-bound or secreted glycoproteins produced by B lymphocytes. In the recognition phase of humoral immunity, the membrane-bound immunoglobulins serve as receptors which, upon binding of a specific antigen, trigger the clonal expansion and differentiation of B lymphocytes into immunoglobulins-secreting plasma cells. Secreted immunoglobulins mediate the effector phase of humoral immunity, which results in the elimination of bound antigens. The antigen binding site is formed by the variable domain of one heavy chain, together with that of its associated light chain. Thus, each immunoglobulin has two antigen binding sites with remarkable affinity for a particular antigen. The variable domains are assembled by a process called V-(D)-J rearrangement and can then be subjected to somatic hypermutations which, after exposure to antigen and selection, allow affinity maturation for a particular antigen

Reference: "The rule of antibody structure. The primary structure of a monoclonal IgG1 immunoglobulin (myeloma protein Nie). III. The chymotryptic peptides of the H-chain, alignment of the tryptic peptides and discussion of the complete structure." Ponstingl H., Hilschmann N. Hoppe-Seyler's Z. Physiol. Chem. 357:1571-1604(1976)

Purity: Greater than 85% as determined by SDS-PAGE.

Storage Buffer: Tris-based buffer,50% glycerol

Storage: 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℃.

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

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