LGALS3 / Galectin 3 Antibody
Catalog Number: LS-C190363-50
50 µg / $740.00
Antibody: Rabbit Polyclonal
Applications: Enzyme-Linked Immunosorbent Assay, Western Blot
Reactivity: Human
Format: Lyophilized
Human LGALS3 / Galectin 3 Protein (Recombinant)
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| Expression System | Escherichia coli (Prokaryotic) |
| Format: | Lyophilized |
$274.00each
Catalog Number: LS-G478-10
Catalog Number: LS-G478
For bulk orders or custom formulations:
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- Description
- LGALS3 / Galectin 3 Protein LS-G478 is a Recombinant Human LGALS3 / Galectin 3 produced in E. coli. It is biologically active and is low in endotoxin; Less than 0.1 ng/µg of protein (less than 1EU/µg). For Research Use Only
- Category
- Proteins & Peptides > Proteins > Recombinant Proteins
- Alternative Names
- 35 kd lectin | 35 kDa lectin | CBP35 | GAL3 | Galactoside-binding protein | GALIG | IgE-binding protein | Laminin-binding protein | Gal-3 | GALBP | MAC-2 | Mac-2 antigen | L31 | MAC2 | CBP 35 | Galactose-specific lectin 3 | Galectin-3 | L-31 | Lectin L-29 | LGALS3
- Origin Species
- Human
- NCBI GenBank
- NM_002306|NP_002297.2
- SwissProt
- P17931
Protein
- Expression System
- Escherichia coli (Prokaryotic)
- Molecular Weight
- 26.0 kda
- Protein Type
- Recombinant
- Amino Acid Sequence
1ADNFSLHDAL SGSGNPNPQG WPGAWGNQPA GAGGYPGASY PGAYPGQAPP GAYPGQAPPG61AYHGAPGAYP GAPAPGVYPG PPSGPGAYPS SGQPSAPGAY PATGPYGAPA GPLIVPYNLP121LPGGVVPRML ITILGTVKPN ANRIALDFQR GNDVAFHFNP RFNENNRRVI VCNTKLDNNW181GREERQSVFP FESGKPFKIQ VLVEPDHFKV AVNDAHLLQY NHRVKKLNEI SKLGISGDID241LTSASYTMI
249 aa
Format
- Purity
- >98%
- Conjugate/Label
- Unconjugated
- Endotoxin Level
- <1 EU/μg
- Format
- Lyophilized
- Formulation
- Sterile filtered, lyophilized from 0.5X PBS, pH 7.2
- Purity Measurement Method
- SDS-PAGE (Coomassie Stain)
Storage & Handling
- Storage Conditions
- If lyophilized, can be stored for 1 month at room temperature, 6 months at 4°C, or through the expiration date at -20°C to -80°C. Once reconstituted per the supplied instructions, can be stored for 3 months at -20°C to -80°C, or for 1 week at 2°C to 8°C. Avoid freeze-thaw cycles.
