FFAR2 Protein
Quick Overview for FFAR2 Protein (ABIN1330083)
Target
See all FFAR2 ProteinsProtein Type
Origin
Source
Application
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Purpose
- FFAR2 (Human) Recombinant Protein
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Sequence
- MLPDWKSSLI LMAYIIIFLT GLPANLLALR AFVGRIRQPQ PAPVHILLLS LTLADLLLLL LLPFKIIEAA SNFRWYLPKV VCALTSFGFY SSIYCSTWLL AGISIERYLG VAFPVQYKLS RRPLYGVIAA LVAWVMSFGH CTIVIIVQYL NTTEQVRSGN EITCYENFTD NQLDVVLPVR LELCLVLFFI PMAVTIFCYW RFVWIMLSQP LVGAQRRRRA VGLAVVTLLN FLVCFGPYNV SHLVGYHQRK SPWWRSIAVV FSSLNASLDP LLFYFSSSVV RRAFGRGLQV LRNQGSSLLG RRGKDTAEGT NEDRGVGQGE GMPSSDFTTE
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Characteristics
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Human FFAR2 full-length ORF (NP_005297.1) recombinant protein without tag.
This product is belong to Proteoliposome (PL). -
Purification
- in vitro wheat germ expression system with proprietary liposome technology
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Free Fatty Acid Receptor 2 (FFAR2) (AA 1-330) protein (His tag)
custom-made FFAR2 Origin: Mouse Host: HEK-293 Cells Recombinant > 90 % as determined by Bis-Tris PAGE, anti-tag ELISA, Western Blot and analytical SEC (HPLC)
Free Fatty Acid Receptor 2 (FFAR2) (AA 1-330) protein (His tag)custom-made FFAR2 Origin: Human Host: HEK-293 Cells Recombinant > 90 % as determined by Bis-Tris PAGE, anti-tag ELISA, Western Blot and analytical SEC (HPLC)
Free Fatty Acid Receptor 2 (FFAR2) (AA 1-330) protein (GST tag)FFAR2 Origin: Human Host: Wheat germ Recombinant WB, ELISA, AP, AA
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Application Notes
- Heating may cause protein aggregation. Please do not heat this product before electrophoresis.
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Comment
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Preparation method: in vitro, wheat germ expression system with proprietary liposome technology
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Restrictions
- For Research Use only
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Format
- Liquid
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Buffer
- 25 mM Tris-HCl of pH 8.0 containing 2 % glycerol.
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Handling Advice
- Aliquot to avoid repeated freezing and thawing.
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Storage
- -80 °C
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Storage Comment
- Best use within three months from the date of receipt of this protein.
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- FFAR2 (Free Fatty Acid Receptor 2 (FFAR2))
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Alternative Name
- FFAR2
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Background
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Full Gene Name: free fatty acid receptor 2
Synonyms: FFA2R,GPR43 -
Gene ID
- 2867
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NCBI Accession
- NM_005306
Target
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