生物来源
mouse
偶联物
unconjugated
抗体形式
purified immunoglobulin
抗体产品类型
primary antibodies
克隆
2C5, monoclonal
表单
buffered aqueous solution
分子量
antigen ~35.79 kDa
种属反应性
mouse, human
技术
immunofluorescence: suitable
indirect ELISA: suitable
western blot: 1-5 μg/mL
同位素/亚型
IgG1κ
NCBI登记号
UniProt登记号
运输
dry ice
储存温度
−20°C
基因信息
human ... CAST(831)
一般描述
The protein encoded by this gene is an endogenous calpain (calcium-dependent cysteine protease) inhibitor. It consists of an N-terminal domain L and four repetitive calpain-inhibition domains (domains 1-4), and it is involved in the proteolysis of amyloid precursor protein. The calpain/calpastatin system is involved in numerous membrane fusion events, such as neural vesicle exocytosis and platelet and red-cell aggregation. The encoded protein is also thought to affect the expression levels of genes encoding structural or regulatory proteins. Several alternatively spliced transcript variants of this gene have been described, but the full-length natures of only some have been determined. (provided by RefSeq)
免疫原
CAST (NP_001741.3, 582 a.a. ~ 669 a.a) partial recombinant protein with GST tag. MW of the GST tag alone is 26 KDa.
Sequence
QPDPDENKPMEDKVKEKAKAEHRDKLGERDDTIPPEYRHLLDDNGQDKPVKPPTKKSEDSKKPADDQDPIDALSGDLDSCPSTTETSQ
Sequence
QPDPDENKPMEDKVKEKAKAEHRDKLGERDDTIPPEYRHLLDDNGQDKPVKPPTKKSEDSKKPADDQDPIDALSGDLDSCPSTTETSQ
外形
Solution in phosphate buffered saline, pH 7.4
免责声明
Unless otherwise stated in our catalog or other company documentation accompanying the product(s), our products are intended for research use only and are not to be used for any other purpose, which includes but is not limited to, unauthorized commercial uses, in vitro diagnostic uses, ex vivo or in vivo therapeutic uses or any type of consumption or application to humans or animals.
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储存分类代码
13 - Non Combustible Solids
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
法规信息
常规特殊物品
此项目有
E Saccà et al.
Animal : an international journal of animal bioscience, 13(10), 2419-2428 (2019-03-12)
Goat meat is considered healthy because of its low fat content, but it is often rather tough. Tenderness is the most important attribute of quality during meat consumption and there is scarce information about the expression of genes involved in
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