Chicken Heat Shock Protein Beta 2 (HSPb2) Protein

Proteins and Peptides

Heat Shock Protein Beta 2 (HSPb2)

E. coli

Chicken

Unconjugated

Concentration: Prior to lyophilization: 200 µg/ml
Sequence Fragment: Please enquire.
Tag: N-terminal His tag

Recombinant

> 90%

1 mg

5 mg

Lyophilized To keep the original salt concentration, we recommend reconstituting to the original concentration prior to lyophilization (see Concentration) in ddH2O. If a lower concentration is required, dilute in PBS, pH 7.4. If a higher concentration is required, the product can be reconstituted directly in PBS, pH 7.4, though please note that this will change the overall salt concentration. The stock concentration should be between 0.1-1.0 mg/ml. Do not vortex.

WB, SDS-PAGE

Prior to lyophilization: PBS, pH 7.4, containing 0.01% Sarcosyl, 1 mM DTT, 5% Trehalose and Proclin-300.

Shipped within 1-2 months.

Store at 2-8 °C for up to one month. Store at -80 °C for up to one year. Avoid repeated freeze/thaw cycles.

No

Protein HSPb2

RUO

This product is for research use only.   Not for human consumption, cosmetic, therapeutic or diagnostic use.