Biotin-conjugated recombinant Sus scrofa Troponin C protein, derived from the transfected human HEK293 cells.
Loading...
Loading...
Loading...
Loading...
Product Description
Specifications
| Size | 10 µg, 50 µg, 100 µg, 200 µg |
| Estimated Lead Time | 2-3 business days |
| Species | Sus scrofa |
| Accession Number | P63317 |
| Gene Symbols | TNNC1 |
| Protein Name / Synonyms | Troponin C, slow skeletal and cardiac muscles, Troponin C1, Slow Skeletal And Cardiac Type, Troponin C Type 1 (Slow), TN-C, TNNC, Slow Twitch Skeletal/Cardiac Muscle Troponin C, Cardiac Troponin C, CMD1Z, CMH13, TNC. |
| Expressed Region | Asp2-Glu161 |
| Expression System | HEK293 cells |
| Conjugation | Biotin |
| Tag | N-terminal his-tag. The primary amino groups (-NH2) at the N-terminus and the side chains of lysine (K) residues were biotin-conjugated using the standard chemical labeling method. |
| Purity | >95% |
| Purity Determined By | SDS-PAGE under reducing conditions and visualized by Coomassie blue staining |
| Molecular Weight (kDa) | Recombinant protein product has a calculated molecular mass of 18 kDa. |
| Format | Lyophilized powder |
| Formulation | Lyophilized from a 0.2 µm filtered solution in PBS |
| Concentration (lot specific) | Determined by BCA protein assay |
| Reconstitution | Briefly spin the vial and bring the contents to the bottom prior to opening. It is recommended to reconstitute at 0.5 - 1.0 mg/mL with sterile deionized water. |
| Research Area | Cardiovascular Disease |
| Protein Type | Recombinant Protein |
| Shipping Type | Ambient temperature |
| Storage | -20°C |
SDS-PAGE Image
Stability & Storage
Storage/Stability
Upon arrival, the lyophilized protein may be stored for 2 weeks at 4°C. For long term storage, it is recommended to store desiccated below -20°C in a manual defrost freezer. Following reconstitution, the protein may be stored for 2 weeks under sterile conditions at -20°C. For long term storage, it is recommended to make appropriate aliquots and store at -80°C. Avoid repeated freeze-thaw cycles.
