Recombinant Chicken Tyrosine-protein kinase BTK (BTK), partial

  • Purity: >85% (SDS-PAGE)
  • Host Species: Gallus gallus (Chicken)
  • Accession: Q8JH64
  • Gene: BTK
  • CAT.NO: B000146
  • Expression Systems:

    E.coli

    In Vivo Biotinylation in E.coli

    Yeast

    Baculovirus

    Mammalian cell

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This non-receptor tyrosine kinase is essential for B lymphocyte development, differentiation, and signaling. When an antigen binds to the B-cell antigen receptor (BCR), it triggers signaling pathways that lead to B-cell activation. Following BCR engagement at the plasma membrane, the kinase phosphorylates PLCG2 at multiple sites, initiating a downstream signaling cascade. This cascade involves calcium mobilization and subsequent activation of protein kinase C (PKC) family members. The phosphorylation of PLCG2 occurs in close cooperation with the adapter protein B-cell linker protein (BLNK), which facilitates the signaling process necessary for effective B-cell function.

Product Name Recombinant Chicken Tyrosine-protein kinase BTK (BTK), partial
Accession Q8JH64
Purity >85% (SDS-PAGE)
Host Species Gallus gallus (Chicken)
Gene BTK
Source E.coli;In Vivo Biotinylation in E.coli;Yeast;Baculovirus;Mammalian cell
Tag

Tag type will be determined during the manufacturing process.

Form Lyophilized powder
Buffer

Tris/PBS-based buffer, 6% Trehalose.

Storage

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.

Alternative Names

BTKTyrosine-protein kinase BTK; EC 2.7.10.2; Bruton tyrosine kinase

Protein Length Partial
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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Shelf Life

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.

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