Cart 0 Product Products (empty)
No products
To be determined Shipping
0,00 € Total
Prices are tax excluded
Product successfully added to your shopping cart
Quantity
Total
There are 0 items in your cart. There is 1 item in your cart.
Total products (tax excl.)
Total shipping (tax excl.) To be determined
Total (tax excl.)
Data sheet of CCR5 (Human) Recombinant Protein
| Brand | Abnova |
| Product type | Proteins |
| Host species | Wheat Germ (in vitro) |
| Applications | AP |
More info about CCR5 (Human) Recombinant Protein
| Brand: | Abnova |
| Reference: | H00001234-G01 |
| Product name: | CCR5 (Human) Recombinant Protein |
| Product description: | Human CCR5 full-length ORF (XP_001125981.1) recombinant protein without tag. |
| Gene id: | 1234 |
| Gene name: | CCR5 |
| Gene alias: | CC-CKR-5|CCCKR5|CD195|CKR-5|CKR5|CMKBR5|IDDM22 |
| Gene description: | chemokine (C-C motif) receptor 5 |
| Genbank accession: | XM_001125981.1 |
| Immunogen sequence/protein sequence: | MDYQVSSPIYDINYYTSEPCQKINVKQIAARLLPPLYSLVFIFGFVGNMLVILILINCKRLKSMTDIYLLNLAISDLFFLLTVPFWAHYAAAQWDFGNTMCQLLTGLYFIGFFSGIFFIILLTIDRYLAVVHAVFALKARTVTFGVVTSVITWVVAVFASLPGIIFTRSQKEGLHYTCSSHFPYSQYQFWKNFQTLKIVILGLVLPLLVMVICYSGILKTLLRCRNEKKRHRAVRLIFTIMIVYFLFWAPYNIVLLLNTFQEFFGLNNCSSSNRLDQAMQVTETLGMTHCCINPIIYAFVGEKFRNYLLVFFQKHIAKRFCKCCSIFQQEAPERASSVYTRSTGEQEISVGL |
| Protein accession: | XP_001125981.1 |
| Form: | Liquid |
| Preparation method: | in vitro wheat germ expression system with proprietary liposome technology |
| Recommend dilutions: | Heating may cause protein aggregation. Please do not heat this product before electrophoresis. |
| Storage buffer: | 25 mM Tris-HCl of pH8.0 containing 2% glycerol. |
| Storage instruction: | Store at -80°C. Aliquot to avoid repeated freezing and thawing. |
| Note: | Best use within three months from the date of receipt of this protein. |
| Tag: | None |
| Product type: | Proteins |
| Host species: | Wheat Germ (in vitro) |
| Antigen species / target species: | Human |
| Applications: | AP |
| Shipping condition: | Dry Ice |