| Catalog Number: | GX00249 |
| Swiss Prot： | P25311 |
| Species: | Human |
| Expression System: | 293F |
| Sequence: | Gln21-Ser298 |
| Tag: | C-His |
| Purity: | >95% |
| Endotoxin: | ＜0.1EU/ug |
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| Product Name: | Active Recombinant Human Zinc Alpha 2 Glyco Protein |
| Synonyms: | rHuZinc-alpha-2-glycoprotein/AZGP1, His; Zinc-Alpha-2-Glycoprotein; Zn-Alpha-2-GP; Zn-Alpha-2-Glycoprotein; AZGP1; ZAG; ZNGP1 |
| Catalog Number: | GX00249 |
| Swiss Prot: | P25311 |
| Species: | Human |
| Expression System: | 293F |
| Sequence: | Gln21-Ser298 |
| Tag: | C-His |
| Purity: | >95% |
| SDS Page: | 42 kDa. |
| Endotoxin: | ＜0.1EU/ug |
| Carrier Free: | Yes |
| Animal Free: | Yes |
| Formulation: | Lyophilized from a 0.22 μm filtered solution of PBS, pH 7.4.Contact us for customized product form or formulation. |
| Description: | Recombinant Human Zinc Alpha 2 Glyco protein Protein is produced by 293F expression system. The target Protein is expressed with Sequence (Gln21-Ser298) of (Accession P25311) fused with a C-His |
| Activity: | Measured by the ability of the immobilized protein to support the adhesion of MC3T3‑E1 mouse preosteoblast cells.The ED50 for this effect is 0.1-0.6 μg/mL. |
| Reconstitution: | Centrifuge the vial before opening. Reconstitute to a concentration of 0.1-0.5 mg/mL in sterile distilled water. Avoid vortex or vigorously pipetting the protein. For long term storage, it is recommended to add a carrier protein or stablizer (e.g. 0.1% BSA, 5% HSA, 10% FBS or 5% Trehalose), and aliquot the reconstituted protein solution to minimize free-thaw cycles. 收到重组蛋白产品之后请检查蛋白冻干粉末是否贴于瓶底，如果粉末浮起，开盖之前请先低温离心。将蛋白用说明书中指定的缓冲液复溶至0.1-0.5 mg/mL（请注意蛋白复溶浓度不能低于0.1 mg/mL），室温平衡5-10 min保证充分溶解，复溶过程中请不要剧烈涡旋及吹打蛋白溶液。如需长期储存，建议复溶时添加载体蛋白或者稳定剂（如0.1% BSA, 5% HSA, 10% FBS 或者 5% 海藻糖），同时将复溶后的蛋白溶液按照需求进行分装，储存于-20°C至-80°C，随取随用，避免反复冻融。 |
| Storage: |
Store at -20℃.Store the lyophilized protein at -20℃ to -80 ℃ up to 1 year from the date of receipt. After reconstitution, the protein solution is stable at -20℃ for 3 months, at 2-8℃ for up to 1 week. |
