Recombinant Human ALK tyrosine kinase receptor (ALK), partial

  • Purity: >85% (SDS-PAGE)
  • Host Species: Homo sapiens (Human)
  • Accession: Q9UM73
  • Gene: ALK
  • CAT.NO: B000246
  • Expression Systems:

    E.coli

    In Vivo Biotinylation in E.coli

    Yeast

    Baculovirus

    Mammalian cell

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This neuronal receptor tyrosine kinase is transiently expressed in specific regions of the central and peripheral nervous systems, playing a crucial role in nervous system development and differentiation. It also acts as a key regulator of body weight resistance, particularly in hypothalamic neurons, where it controls energy expenditure by negatively regulating white adipose tissue lipolysis and sympathetic tone to fine-tune energy homeostasis. Upon activation by the ALKAL2 ligand, it transduces extracellular signals into intracellular responses, activating the mitogen-activated protein kinase (MAPK) pathway. Ligand binding induces tyrosine kinase activation, resulting in phosphorylation of CBL, FRS2, IRS1, SHC1, and MAPK1/ERK2, MAPK3/ERK1.

Product Name Recombinant Human ALK tyrosine kinase receptor (ALK), partial
Accession Q9UM73
Purity >85% (SDS-PAGE)
Host Species Homo sapiens (Human)
Gene ALK
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.

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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