CAPZA2 Protein (AA 2-286) (His-SUMO Tag)
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- 抗原 See all CAPZA2 蛋白
- CAPZA2 (Capping Protein (Actin Filament) Muscle Z-Line, alpha 2 (CAPZA2))
- 蛋白类型
- Recombinant
- 产品特性
- AA 2-286
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宿主
- 人
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资源
- 大肠杆菌（E. Coli）
- 标记
- This CAPZA2 protein is labelled with His-SUMO Tag.
- 应用范围
- SDS-PAGE (SDS)
- 序列
- ADLEEQLSDE EKVRIAAKFI IHAPPGEFNE VFNDVRLLLN NDNLLREGAA HAFAQYNLDQ FTPVKIEGYE DQVLITEHGD LGNGKFLDPK NRICFKFDHL RKEATDPRPC EVENAVESWR TSVETALRAY VKEHYPNGVC TVYGKKIDGQ QTIIACIESH QFQAKNFWNG RWRSEWKFTI TPSTTQVVGI LKIQVHYYED GNVQLVSHKD IQDSLTVSNE VQTAKEFIKI VEAAENEYQT AISENYQTMS DTTFKALRRQ LPVTRTKIDW NKILSYKIGK EMQNA
- 纯化方法
- SDS-PAGE
- 纯度
- > 90 %
- Top Product
- Discover our top product CAPZA2 蛋白
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Capping Protein (Actin Filament) Muscle Z-Line, alpha 2 (CAPZA2) (AA 1-286) protein (GST tag)
CAPZA2 宿主: 人 宿主: 小麦胚 Recombinant ELISA, WB, AA, AP
Capping Protein (Actin Filament) Muscle Z-Line, alpha 2 (CAPZA2) (AA 1-286) protein (His tag)CAPZA2 宿主: 人 宿主: 大肠杆菌（E. Coli） Recombinant > 85 % by SDS - PAGE SDS
Capping Protein (Actin Filament) Muscle Z-Line, alpha 2 (CAPZA2) protein (Myc-DYKDDDDK Tag)CAPZA2 宿主: 人 宿主: HEK-293 Cells Recombinant > 80 % as determined by SDS-PAGE and Coomassie blue staining AbP, STD
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- 应用备注
- Optimal working dilution should be determined by the investigator.
- 限制
- 仅限研究用
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- 状态
- Liquid
- 浓度
- 0.1-2 mg/mL
- 缓冲液
- 20 mM Tris-HCl based buffer, pH 8.0
- 储存条件
- -80 °C,4 °C,-20 °C
- 储存方法
- Store at -20°C, for extended storage, conserve at -20°C or -80°C. Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
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- 抗原
- CAPZA2 (Capping Protein (Actin Filament) Muscle Z-Line, alpha 2 (CAPZA2))
- 别名
- CAZA2 (CAPZA2 产品)
- 背景
- F-actin-capping proteins bind in a Ca2+-independent manner to the fast growing ends of actin filaments (barbed end) thereby blocking the exchange of subunits at these ends. Unlike other capping proteins (such as gelsolin and severin), these proteins do not sever actin filaments.
- 分子量
- 48.8 kDa
- UniProt
- P47755
- 途径
- Regulation of Actin Filament Polymerization
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