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Target | Desmoglein 2 (DSG2) |
Origin | Human |
Expression | Recombinant |
Tested Applications | WB, SDS-PAGE |
Host | E. coli |
Conjugation | Unconjugated |
Form | Lyophilized |
Purity | > 80% |
Reconstitution | Reconstitute in ddH2O to a concentration of 0.1-1.0 mg/ml. Do not vortex. |
Storage | Store at 2-8 °C for up to one month. Store at -80 °C for up to one year. Avoid repeated freeze/thaw cycles. |
UniProt Primary AC | Q14126 (UniProt, ExPASy) |
UniProt Secondary AC | Q4KKU6 |
UniProt Entry Name | DSG2_HUMAN |
Gene Symbol | DSG2 |
GeneID | 1829 |
OMIM | 125671 |
KEGG | hsa:1829 |
String | 9606.ENSP00000261590 |
Molecular Weight | Calculated MW: 32.7 kDa Observed MW (SDS-PAGE): 38 kDa Possible reasons why the actual band size differs from the predicted band size: 1. Splice variants. Alternative splicing may create different sized proteins from the same gene. 2. Relative charge. The composition of amino acids may affect the charge of the protein. 3. Post-translational modification. Phosphorylation, glycoslyation, methylation etc. may affect the band size. 4. Post-translational cleavage. Many proteins are synthesised as pro-proteins, and then cleaved to give the active form. 5. Polymerisation of the target protein. Dimerisation, multimerisation etc. will increase the band size observed. |
Sequence Fragment | Lys275-Val533 |
Sequence | KVLEGM VEENQVNVEV TRIKVFDADE IGSDNWLANF TFASGNEGGY FHIETDAQTN EGIVTLIKEV DYEEMKNLDF SVIVANKAAF HKSIRSKYKP TPIPIKVKVK NVKEGIHFKS SVISIYVSES MDRSSKGQII GNFQAFDEDT GLPAHARYVK LEDRDNWISV DSVTSEIKLA KLPDFESRYV QNGTYTVKIV AISEDYPRKT ITGTVLINVE DINDNCPTLI EPVQTICHDA EYVNVTAEDL DGHPNSGPFS FSV |
Tag | N-terminal His tag |
Buffer | Prior to lyophilization: 100 mM NaHCO3, 500 mM NaCl, pH 8.3, containing 0.01% Sarcosyl, 5% Trehalose. |
Activity | Not tested |
Concentration | Prior to lyophilization: 1000 µg/ml |
Availability | Shipped within 5-7 working days. |
Note | THIS PRODUCT IS FOR RESEARCH USE ONLY. NOT FOR USE IN DIAGNOSTIC, THERAPEUTIC OR COSMETIC PROCEDURES. NOT FOR HUMAN OR ANIMAL CONSUMPTION. |