Recombinant Human Protein farnesyltransferase subunit beta (FNTB)

• Purity: >85% (SDS-PAGE)
• Host Species: Homo sapiens (Human)
• Accession: P49356
• Gene: FNTB
• CAT.NO: B000271
• Expression Systems: E.coli In Vivo Biotinylation in E.coli Yeast Baculovirus Mammalian cell
• Product Name: Recombinant Human Protein farnesyltransferase subunit beta (FNTB)
• Source: E.coli;In Vivo Biotinylation in E.coli;Yeast;Baculovirus;Mammalian cell
• Protein Expression Range: 1-437
• 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: CAAX farnesyltransferase subunit beta; EC 2.5.1.58; EC=2.5.1.58; Farnesyltransferase; farnesyltransferase CAAX box beta1; farnesyltransferase; CAAX box; beta; FNTB; FNTB_HUMAN; FPTB; FTase beta; FTase-beta; MGC105303; Protein farnesyltransferase subunit beta; RAS proteins prenyltransferase beta ; Ras proteins prenyltransferase subunit beta
• Target Protein Sequence: MASPSSFTYY CPPSSSPVWS EPLYSLRPEH ARERLQDDSV ETVTSIEQAK VEEKIQEVFS SYKFNHLVPR LVLQREKHFH YLKRGLRQLT DAYECLDASR PWLCYWILHS LELLDEPIPQ IVATDVCQFL ELCQSPEGGF GGGPGQYPHL APTYAAVNAL CIIGTEEAYD IINREKLLQY LYSLKQPDGS FLMHVGGEVD VRSAYCAASV ASLTNIITPD LFEGTAEWIA RCQNWEGGIG GVPGMEAHGG YTFCGLAALV ILKRERSLNL KSLLQWVTSR QMRFEGGFQG RCNKLVDGCY SFWQAGLLPL LHRALHAQGD PALSMSHWMF HQQALQEYIL MCCQCPAGGL LDKPGKSRDF YHTCYCLSGL SIAQHFGSGA MLHDVVLGVP ENALQPTHPV YNIGPDKVIQ ATTYFLQKPV PGFEELKDET SAEPATD
• Protein Length: full length protein
• 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.