Recombinant Human AFM protein (ab114886)
Key features and details
- Expression system: Wheat germ
- Suitable for: ELISA, SDS-PAGE, WB
製品の詳細
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製品名
Recombinant Human AFM protein
AFM タンパク質・ペプチド 製品一覧 -
発現系
Wheat germ -
アクセッション番号
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タンパク質長
Full length protein -
Animal free
No -
由来
Recombinant -
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生物種
Human -
配列
MKLLKLTGFIFFLFFLTESLTLPTQPRDIENFNSTQKFIEDNIEYITIIA FAQYVQEATF EEMEKLVKDMVEYKDRCMADKTLPECSKLPNNVLQEKI CAMEGLPQKHNFSHCCSKVDAQ RRLCFFYNKKSDVGFLPPFPTLDPEE KCQAYESNRESLLNHFLYEVARRNPFVFAPTLLT VAVHFEEVAKSCCE EQNKVNCLQTRAIPVTQYLKAFSSYQKHVCGALLKFGTKVVHFIYI AI LSQKFPKIEFKELISLVEDVSSNYDGCCEGDVVQCIRDTSKVMNHICSKQ DSISSKIK ECCEKKIPERGQCIINSNKDDRPKDLSLREGKFTDSENVC QERDADPDTFFAKFTFEYSR RHPDLSIPELLRIVQIYKDLLRNCCNTE NPPGCYRYAEDKFNETTEKSLKMVQQECKHFQ NLGKDGLKYHYLIRLT KIAPQLSTEELVSLGEKMVTAFTTCCTLSEEFACVDNLADLVFG ELCG VNENRTINPAVDHCCKTNFAFRRPCFESLKADKTYVPPPFSQDLFTFHAD MCQSQN EELQRKTDRFLVNLVKLKHELTDEELQSLFTNFANVVDKCCK AESPEVCFNEESPKIGN -
予測される分子量
96 kDa including tags -
領域
1 to 599
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関連製品
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Related Products
特性
Our Abpromise guarantee covers the use of ab114886 in the following tested applications.
The application notes include recommended starting dilutions; optimal dilutions/concentrations should be determined by the end user.
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アプリケーション
ELISA
SDS-PAGE
Western blot
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製品の状態
Liquid -
Concentration information loading...
前処理および保存
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保存方法および安定性
Shipped on dry ice. Upon delivery aliquot and store at -80ºC. Avoid freeze / thaw cycles.
pH: 8.00
Constituents: 0.3% Glutathione, 0.79% Tris HCl
関連情報
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別名
- AFAM_HUMAN
- Afamin
- Afm
see all -
機能
Vitamin E binding protein. May transport vitamin E in body fluids under conditions where the lipoprotein system is not sufficient or across the blood-brain barrier. -
配列類似性
Belongs to the ALB/AFP/VDB family.
Contains 3 albumin domains. -
翻訳後修飾
N-glycosylated. -
細胞内局在
Secreted. - Information by UniProt
プロトコール
To our knowledge, customised protocols are not required for this product. Please try the standard protocols listed below and let us know how you get on.
データシートおよび資料
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Datasheet download
参考文献 (0)
ab114886 は論文での使用が確認できていません。