Serpin H1 (SERPINH1), chicken, recombinant

Organism: Gallus gallus (Chicken). Source: E.coli. Expression Region: 16-405aa. Protein Length: Full Length of Mature Protein. Tag Info: N-terminal 10xHis-tagged and C-terminal Myc-tagged. Target Protein Sequence: VPSEDRKLSD KATTLADRST TLAFNLYHAM AKDKNMENIL LSPVVVASSL GLVSLGGKAT TASQAKAVLS ADKLNDDYVH SGLSELLNEV SNSTARNVTW KIGNRLYGPA SINFADDFVK NSKKHYNYEH SKINFRDKRS ALKSINEWAA QTTDGKLPEV TKDVEKTDGA LIVNAMFFKP HWDEKFHHKM VDNRGFMVTR SYTVGVPMMH RTGLYNYYDD EAEKLQVVEM PLAHKLSSMI FIMPNHVEPL ERVEKLLNRE QLKTWASKMK KRSVAISLPK VVLEVSHDLQ KHLADLGLTE AIDKTKADLS KISGKKDLYL SNVFHAAALE WDTDGNPYDA DIYGREEMRN PKLFYADHPF IFMIKDSKTN SILFIGRLVR PKGDKMRDEL. Purity: Greater than 95% as determined by SDS-PAGE. Endotoxin: n/a. Biological Activity: n/a. Form: Liquid or Lyophilized powder. Buffer: 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. Reconstitution: We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20 °C/-80 °C. Our default final concentration of glycerol is 50%. Customers could use it as reference. Storage: The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20 °C/-80 °C. The shelf life of lyophilized form is 12 months at -20 °C/-80 °C. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4 °C for up to one week. Relevance: Binds specifically to collagen. Could be involved as a chaperone in the biosynthetic pathway of collagen. Reference: n/a. Function: nan