Recombinant Human Retinoic acid receptor gamma (RARG)

• Purity: >85% (SDS-PAGE)
• Host Species: Homo sapiens (Human)
• Accession: P13631
• Gene: RARG
• CAT.NO: B000153
• Expression Systems: E.coli In Vivo Biotinylation in E.coli Yeast Baculovirus Mammalian cell
• Product Name: Recombinant Human Retinoic acid receptor gamma (RARG)
• Source: E.coli;In Vivo Biotinylation in E.coli;Yeast;Baculovirus;Mammalian cell
• Protein Expression Range: 1-454
• 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: NR1B3; Nuclear receptor subfamily 1 group B member 3; RAR gamma; RAR gamma isoform 2; RAR gamma2; RAR-gamma; RARC; Rarg; RARG_HUMAN; retinoic acid nuclear receptor gamma variant 1; retinoic acid nuclear receptor gamma variant 2; Retinoic acid receptor gamma
• Target Protein Sequence: MATNKERLFA AGALGPGSGY PGAGFPFAFP GALRGSPPFE MLSPSFRGLG QPDLPKEMAS LSVETQSTSS EEMVPSSPSP PPPPRVYKPC FVCNDKSSGY HYGVSSCEGC KGFFRRSIQK NMVYTCHRDK NCIINKVTRN RCQYCRLQKC FEVGMSKEAV RNDRNKKKKE VKEEGSPDSY ELSPQLEELI TKVSKAHQET FPSLCQLGKY TTNSSADHRV QLDLGLWDKF SELATKCIIK IVEFAKRLPG FTGLSIADQI TLLKAACLDI LMLRICTRYT PEQDTMTFSD GLTLNRTQMH NAGFGPLTDL VFAFAGQLLP LEMDDTETGL LSAICLICGD RMDLEEPEKV DKLQEPLLEA LRLYARRRRP SQPYMFPRML MKITDLRGIS TKGAERAITL KMEIPGPMPP LIREMLENPE MFEDDSSQPG PHPNASSEDE VPGGQGKGGL KSPA
• 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.