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Data sheet of HSPA1L (Human) Recombinant Protein (P01)
| Brand | Abnova |
| Product type | Proteins |
| Host species | Wheat Germ (in vitro) |
| Applications | AP,Array,ELISA,WB-Re |
More info about HSPA1L (Human) Recombinant Protein (P01)
| Brand: | Abnova |
| Reference: | H00003305-P01 |
| Product name: | HSPA1L (Human) Recombinant Protein (P01) |
| Product description: | Human HSPA1L full-length ORF ( AAH34483.1, 1 a.a. - 641 a.a.) recombinant protein with GST-tag at N-terminal. |
| Gene id: | 3305 |
| Gene name: | HSPA1L |
| Gene alias: | HSP70-1L|HSP70-HOM|HSP70T|hum70t |
| Gene description: | heat shock 70kDa protein 1-like |
| Genbank accession: | BC034483.1 |
| Immunogen sequence/protein sequence: | MATAKGIAIGIDLGTTYSCVGVFQHGKVEIIANDQGNRTTPSYVAFTDTERLIGDAAKNQVAMNPQNTVFDAKRLIGRKFNDPVVQADMKLWPFQVINEGGKPKVLVSYKGENKAFYPEEISSMVLTKLKETAEAFLGHPVTNAVITVPAYFNDSQRQATKDAGVIAGLNVLRIINEPTAAAIAYGLDKGGQGERHVLIFDLGGGTFDVSILTIDDGIFEVKATAGDTHLGGEDFDNRLVSHFVEEFKRKHKKDISQNKRAVRRLRTACERAKRTLSSSTQANLEIDSLYEGIDFYTSITRARFEELCADLFRGTLEPVEKALRDAKMDKAKIHDIVLVGGSTRIPKVQRLLQDYFNGRDLNKSINPDEAVAYGAAVQAAILMGDKSEKVQDLLLLDVAPLSLGLETAGGVMTALMKRNSTIPTKQTQIFTTYSDNQPGVLIQVYEGERAMTKDNNLLGRFDLTGIPPAPRGVPQIEVTFDIDANGILNVTAMDKSTGKVNKITIANDKGRLSKEEIERMVLDAEKYKAEDEVQREKIAAKNALESYAFNMKSVVSDEGLKGKISESDKNKILDKCNELLSWLEVNQLAEKDEFDHKRKELEQMCNPIITKLYQGGCTGPACGTGYVPGRPATGPTIEEVD |
| Protein accession: | AAH34483.1 |
| Preparation method: | in vitro wheat germ expression system |
| Storage buffer: | 50 mM Tris-HCI, 10 mM reduced Glutathione, pH=8.0 in the elution buffer. |
| Storage instruction: | Store at -80°C. Aliquot to avoid repeated freezing and thawing. |
| Quality control testing: | 12.5% SDS-PAGE Stained with Coomassie Blue. |
| Quality control testing picture: |  |
| Note: | Best use within three months from the date of receipt of this protein. |
| Tag: | GST |
| Product type: | Proteins |
| Host species: | Wheat Germ (in vitro) |
| Antigen species / target species: | Human |
| Applications: | AP,Array,ELISA,WB-Re |
| Shipping condition: | Dry Ice |