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Recombinant Pig Heat shock protein HSP 90-alpha(HSP90AA1),partial

CSB-BP010802PI

Recombinant Pig Heat shock protein HSP 90-alpha(HSP90AA1),partial

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CAD$626.00

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>Several Other Sizes Are Also Available. Please Inquire. Default Size: 20ug

Updated Date: Stock Protein updated on 20170405

Research areas: Signal Transduction

Target / Protein: HSP90AA1

Biologically active: Not Tested

Expression system: Baculovirus

Species of origin: Sus scrofa (Pig)

Delivery time: 3-7 business days

Uniprot ID: O02705

AA Sequence: VEKERDKEVSDDEAEEKEDKEEEKEKEEKESEDKPEIEDVGSDEEEEEKKDGDKKKKKKIKEKYIDQEELNKTKPIWTRNPDDITNEEYGEFYKSLTNDWEDHLAVKHFSVEGQLEFRALLFVPRRAPFDLFENRKKKNNIKLYVR

Tag info: N-terminal 6xHis-tagged

Expression Region: 222-367aa

Protein length: Partial

MW: 19.7 kDa

Alternative Name(s):

Relevance: Molecular chaperone that promotes the maturation, structural maintenance and proper regulation of specific target proteins involved for instance in cell cycle control and signal transduction. Undergoes a functional cycle that is linked to its ATPase activity. This cycle probably induces conformational changes in the client proteins, thereby causing their activation. Interacts dynamically with various co-chaperones that modulate its substrate recognition, ATPase cycle and chaperone function (By similarity). Binds bacterial lipopolysaccharide (LPS) et mediates LPS-induced inflammatory response, including TNF secretion (By similarity).

Reference: "Molecular cloning and characterization of porcine cDNA encoding a 90-kDa heat shock protein and its expression following hyperthermia." Huang H.W., Lee W.C., Lin J.H., Jian S.C., Mao S.J., Yang P.C., Huang T.Y., Liu Y.C.Gene 226:307-315(1999) .

Purity: Greater than 90% as determined by SDS-PAGE.

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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