Recombinant Chicken Heat shock protein, His-tagged

• Cat.No.: Heat shock-1057C
• Product Overview: Recombinant Chicken Heat shock protein(P08106)(3-389aa), fused to N-terminal His tag, was expressed in Yeast.

Specification

• Source: Yeast
• Species: Chicken
• Tag: His
• Form: If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
• Molecular Mass: 45.1
• Protein length: 3-389aa
• Purity: Greater than 85% as determined by SDS-PAGE.
• Storage: Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
• Reconstitution: It is recommended that sterile water be added to the vial to prepare a stock solution of 0.2 ug/ul. Centrifuge the vial at 4°C before opening to recover the entire contents.