Laminin alpha 5 Protein (AA 3517-3718) (His tag)
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- 抗原 See all Laminin alpha 5 (LAMA5) 蛋白
- Laminin alpha 5 (LAMA5) (Laminin, alpha 5 (LAMA5))
- 蛋白类型
- Recombinant
- 产品特性
- AA 3517-3718
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宿主
- 小鼠
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资源
- 大肠杆菌（E. Coli）
- 标记
- This Laminin alpha 5 protein is labelled with His tag.
- 应用范围
- Western Blotting (WB), SDS-PAGE (SDS), Immunogen (Imm), Positive Control (PC)
- 序列
- Glu3517-His3718
- 产品特性
- Location of tag(s): N-terminal
- 纯度
- > 90 %
- Top Product
- Discover our top product LAMA5 蛋白
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Laminin, alpha 5 (LAMA5) (AA 3401-3692) protein (His tag)
LAMA5 宿主: 人 宿主: 大肠杆菌（E. Coli） Recombinant Greater than 95 % as determined by SDS-PAGE WB, ELISA
Laminin, alpha 5 (LAMA5) (AA 1-100) protein (GST tag)LAMA5 宿主: 人 宿主: 小麦胚 Recombinant WB, ELISA, AP, AA
Laminin, alpha 5 (LAMA5) (AA 3027-3482) protein (His tag)LAMA5 宿主: 人 宿主: 大肠杆菌（E. Coli） Recombinant Greater than 95 % as determined by SDS-PAGE WB, ELISA
Laminin, alpha 5 (LAMA5) (AA 1-670) protein (GST tag)LAMA5 宿主: 人 宿主: 小麦胚 Recombinant WB, ELISA, AP, AA
Laminin, alpha 5 (LAMA5) proteinLAMA5 宿主: 小鼠 宿主: 大肠杆菌（E. Coli） Recombinant > 95 % WB, SDS, ELISA, IP
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- 应用备注
- Optimal working dilution should be determined by the investigator.
- 说明
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Isoelectric Point:9.1
- 限制
- 仅限研究用
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- 状态
- Lyophilized
- 溶解方式
- Reconstitute in sterile PBS, pH 7.2 - pH 7.4.
- 缓冲液
- 20 mM Tris, 150 mM NaCl, pH 8.0, containing 1 mM EDTA, 1 mM DTT, 0.01 % SKL, 5 % Trehalose and Proclin300.
- 储存液
- ProClin
- 注意事项
- Avoid repeated freeze/thaw cycles
- 储存条件
- 4 °C,-80 °C
- 储存方法
- Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months.
- 有效期
- 12 months
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- 抗原
- Laminin alpha 5 (LAMA5) (Laminin, alpha 5 (LAMA5))
- 别名
- Laminin Alpha 5 (LAMA5 产品)
- 别名
- cb402 Protein, sb:cb402 Protein, im:7138247 Protein, wu:fb81a10 Protein, AA408760 Protein, AA408762 Protein, AI853660 Protein, [a]5 Protein, laminin-511 Protein, mKIAA0533 Protein, laminin subunit alpha 5 Protein, laminin, alpha 5 Protein, LAMA5 Protein, lama5 Protein, Lama5 Protein
- 背景
- LAM-A5
- 分子量
- 23.2 kDa
- UniProt
- Q61001
- 途径
- Cell-Cell Junction Organization
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