Cow Haptoglobin Beta Chain (HP) Protein

Proteins and Peptides

Haptoglobin Beta Chain (HP)

E. coli

Activity: Not tested
Sequence Fragment: Gly159-Leu329
Tag: N-terminal His tag

Cow

Unconjugated

Calculated MW: 22.7 kDa  Observed MW (SDS-PAGE): 26 kDa  Possible reasons why the actual band size differs from the predicted band size: 1. Splice variants. Alternative splicing may create different sized proteins from the same gene. 2. Relative charge. The composition of amino acids may affect the charge of the protein. 3. Post-translational modification. Phosphorylation, glycoslyation, methylation etc. may affect the band size. 4. Post-translational cleavage. Many proteins are synthesised as pro-proteins, and then cleaved to give the active form. 5. Polymerisation of the target protein. Dimerisation, multimerisation etc. will increase the band size observed.

Recombinant

> 95%

50 µg

100 µg

200 µg

500 µg

1 mg

Lyophilized

WB, SDS-PAGE

Prior to lyophilization: 100 mM NaHCO<sub>3</sub>, 500 mM NaCl, pH 8.3, containing 0.01% Sarcosyl and 5% Trehalose.

Shipped within 5-7 working days.

Store lyophilized form at 2-8°C for up to 1 month. For longer periods, store lyophilized or liquid at -80°C. Avoid repeated freeze–thaw cycles.

No

Q2TBU0

Protein HP

RUO

THIS PRODUCT IS FOR RESEARCH USE ONLY. NOT FOR USE IN DIAGNOSTIC, THERAPEUTIC OR COSMETIC PROCEDURES. NOT FOR HUMAN OR ANIMAL CONSUMPTION.
Reconstitute in ddH2O to a concentration between 0.1-1.0 mg/ml. Do not vortex.
Concentration: Prior to lyophilization: 600 µg/ml