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Data sheet of PLK2 (Human) Recombinant Protein (P01)
| Brand | Abnova |
| Product type | Proteins |
| Host species | Wheat Germ (in vitro) |
| Applications | AP,Array,ELISA,WB-Re |
More info about PLK2 (Human) Recombinant Protein (P01)
| Brand: | Abnova |
| Reference: | H00010769-P01 |
| Product name: | PLK2 (Human) Recombinant Protein (P01) |
| Product description: | Human PLK2 full-length ORF ( AAH13879, 1 a.a. - 685 a.a.) recombinant protein with GST-tag at N-terminal. |
| Gene id: | 10769 |
| Gene name: | PLK2 |
| Gene alias: | SNK |
| Gene description: | polo-like kinase 2 (Drosophila) |
| Genbank accession: | BC013879 |
| Immunogen sequence/protein sequence: | MELLRTITYQPAASTKMCEQALGKGCGADSKKKRPPQPPEESQPPQSQAQVPPAAPHHHHHHSHSGPEISRIIVDPTTGKRYCRGKVLGKGGFAKCYEMTDLTNNKVYAAKIIPHSRVAKPHQREKIDKEIELHRILHHKHVVQFYHYFEDKENIYILLEYCSRRSMAHILKARKVLTEPEVRYYLRQIVSGLKYLHEQEILHRDLKLGNFFINEAMELKVGDFGLAARLEPLEHRRRTICGTPNYLSPEVLNKQGHGCESDIWALGCVMYTMLLGRPPFETTNLKETYRCIREARYTMPSSLLAPAKHLIASMLSKNPEDRPSLDDIIRHDFFLQGFTPDRLSSSCCHTVPDFHLSSPAKNFFKKAAAALFGGKKDKARYIDTHNRVSKEDEDIYKLRHDLKKTSITQQPSKHRTDEELQPPTTTVARSGTPAVENKQQIGDAIRMIVRGTLGSCSSSSECLEDSTMGSVADTVARVLRGCLENMPEADCIPKEQLSTSFQWVTKWVDYSNKYGFGYQLSDHTVGVLFNNGAHMSLLPDKKTVHYYAELGQCSVFPATDAPEQFISQVTVLKYFSHYMEENLMDGGDLPSVTDIRRPRLYLLQWLKSDKALMMLFNDGTFQVNFYHDHTKIIICSQNEEYLLTYINEDRISTTFRLTTLLMSGCSSELKNRMEYALNMLLQRCN |
| Protein accession: | AAH13879 |
| 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 |