SMAD2
Catalog Number: LS-C100546-400
400 µL / $401.00
Antibody: Rabbit Polyclonal
Applications: Flow Cytometry, Immunofluorescence, Immunohistochemistry (general), Western Blot
Reactivity: Human, Mouse
Format: Liquid
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
Human SMAD2 Protein (Recombinant 6His-SUMO, N-terminus)
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| Expression System | Escherichia coli (Prokaryotic) |
| Format: | Liquid |
$330.00each
Catalog Number: LS-G56710-20
Catalog Number: LS-G56710
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- Description
- SMAD2 Protein LS-G56710 is a Recombinant Human SMAD2 produced in E. coli aa 2-467 with 6His-SUMO, N-terminus tag(s). For Research Use Only
- Category
- Proteins & Peptides > Proteins > Recombinant Proteins
- Alternative Names
- HMAD-2 | HSMAD2 | JV18-1 | Mad protein homolog smad2 | MADR2 | MADH2 | SMAD 2 | MAD homolog 2 | Mad-related protein 2 | SMAD2 | JV18 | Mother against DPP homolog 2 | Mothers against DPP homolog 2 | Sma- and Mad-related protein 2 | SMAD family member 2
- Origin Species
- Hu
- NCBI GenBank
- NM_005901
- SwissProt
- Q15796
Protein
- Expression System
- E.coli
- Fusion Tag
- 6×His, SUMO
- Molecular Weight
- 65.1 kDa
- Protein Type
- Recombinant
- Amino Acid Sequence
1aa 2-467|S SILPFTPPVV KRLLGWKKSA GGSGGAGGGE QNGQEEKWCE KAVKSLVKKL61KKTGRLDELE KAITTQNCNT KCVTIPSTCS EIWGLSTPNT IDQWDTTGLY SFSEQTRSLD121GRLQVSHRKG LPHVIYCRLW RWPDLHSHHE LKAIENCEYA FNLKKDEVCV NPYHYQRVET181PVLPPVLVPR HTEILTELPP LDDYTHSIPE NTNFPAGIEP QSNYIPETPP PGYISEDGET241SDQQLNQSMD TGSPAELSPT TLSPVNHSLD LQPVTYSEPA FWCSIAYYEL NQRVGETFHA301SQPSLTVDGF TDPSNSERFC LGLLSNVNRN ATVEMTRRHI GRGVRLYYIG GEVFAECLSD361SAIFVQSPNC NQRYGWHPAT VCKIPPGCNL KIFNNQEFAA LLAQSVNQGF EAVYQLTRMC421TIRMSFVKGW GAEYRRQTVT STPCWIELHL NGPLQWLDKV LTQMGSPSVR CSSMS
475 aa
Format
- Purity
- >90%
- Conjugate/Label
- Unconj
- Endotoxin Level
- Not Tested
- Format
- Liquid
- Formulation
- Tris, 50% Glycerol
- Purity Measurement Method
- SDS-PAGE
Storage & Handling
- Storage Conditions
- Avoid freeze-thaw cycles. Store working aliquots at 4°C for up to 1 week. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 1 year at -20°C/-80°C.
