Recombinant sus scrofa (pig) FABP1 protein derived from E.coli
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Product Description
Specifications
| Size | 10 µg, 50 µg, 100 µg, 200 µg |
| Estimated Lead Time | 1-2 business days |
| Species | Porcine (pig) |
| Accession Number | P49924 |
| Gene Symbols | FABP1 |
| Protein Name / Synonyms | Fatty acid-binding protein, liver, Fatty Acid Binding Protein 1, Liver-Type Fatty Acid-Binding Protein, Fatty Acid Binding Protein 1, Liver, L-FABP, FABPL, Fatty Acid-Binding Protein 1. |
| Expressed Region | Asn2-Ile127 |
| Expression System | E. coli |
| Tag | N-terminal His-tag |
| Purity | >95% |
| Purity Determined By | SDS-PAGE under reducing conditions and visualized by Coomassie blue staining |
| Molecular Weight (kDa) | 14 kDa |
| Format | Liquid |
| Formulation | Supplied as a 0.2 µm filtered solution in 1x PBS (pH 7.4) |
| Concentration (lot specific) | Lot specific (see the label on the vial), determined by Bradford protein assay. |
| Research Area | Cardiovascular Disease |
| Shipping Type | Blue ice |
| Storage | -20°C |
SDS-PAGE Image
Activity
Storage/Stability
Upon arrival, the protein may be stored for 2 weeks at 4°C. For long term storage, it is recommended to store at -20°C or -80°C in appropriate aliquots. Avoid repeated freeze-thaw cycles.