NOG Protein (His tag)
Kurzübersicht für NOG Protein (His tag) (ABIN7578483)
Target
Alle NOG Proteine anzeigenProtein-Typ
Spezies
Quelle
Applikation
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Aufreinigungstag / Konjugat
- Dieses NOG Protein ist gelabelt mit His tag.
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Verwendungszweck
- Recombinant Human NOG, N-His
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Sequenz
- Gln28-Cys232
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Noggin (NOG) (AA 20-232) (Active) protein
NOG Spezies: Maus Wirt: CHO Cells Recombinant > 95 % as analyzed by SDS-PAGE. Active
Noggin (NOG) (AA 28-232) proteinNOG Spezies: Human Wirt: CHO Cells Recombinant > 95 % as determined by Tris-Bis PAGE
Noggin (NOG) (AA 28-232) (Active) proteinNOG Spezies: Human Wirt: CHO Cells Recombinant > 95 % as analyzed by SDS-PAGE. Active
Noggin (NOG) protein (His tag)NOG Spezies: Maus Wirt: Human Cells Recombinant > 95 % as determined by reducing SDS-PAGE.
Noggin (NOG) (AA 28-232) protein (His tag)NOG Spezies: Maus Wirt: Escherichia coli (E. coli) Recombinant Greater than 95 % as determined by SDS-PAGE WB, ELISA
Noggin (NOG) (AA 28-232) protein (GST tag)NOG Spezies: Human Wirt: Wheat germ Recombinant WB, ELISA, AA, AP
Noggin (NOG) protein (Fc Tag)NOG Spezies: Human Wirt: HEK-293 Cells Recombinant Greater than 95 % as determined by reducing SDS-PAGE.
Noggin (NOG) (AA 28-232) protein (Fc Tag)NOG Spezies: Human Wirt: HEK-293 Cells Recombinant >95 % as determined by SDS-PAGE.
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Applikationshinweise
- Optimal working dilution should be determined by the investigator.
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Beschränkungen
- Nur für Forschungszwecke einsetzbar
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Format
- Lyophilized
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Rekonstitution
- Reconstitute in sterile water for a stock solution.
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Buffer
- Lyophilized from a solution in PBS pH 7.4, 0.02 % NLS, 1 mM EDTA, 4 % Trehalose, 1 % Mannitol.
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Lagerung
- 4 °C,-20 °C,-80 °C
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Informationen zur Lagerung
- Use a manual defrost freezer and avoid repeated freeze thaw cycles.Store at 2 to 8 °C for one week .Store at -20 to -80 °C for twelve months from the date of receipt.
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- NOG (Noggin (NOG))
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Andere Bezeichnung
- NOG
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Hintergrund
- Noggin, NOG
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Molekulargewicht
- 25.36 kDa
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UniProt
- Q13253
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Pathways
- Stem Cell Maintenance, Tube Formation
Target
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