GNS Protein (AA 1-552) (GST tag)
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- Target See all GNS Proteins
- GNS (Glucosamine (N-Acetyl)-6-Sulfatase (GNS))
- Protein Type
- Recombinant
- Protein Characteristics
- AA 1-552
- Origin
- Human
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Source
- Wheat germ
- Purification tag / Conjugate
- This GNS protein is labelled with GST tag.
- Application
- ELISA, Western Blotting (WB), Antibody Array (AA), Affinity Purification (AP)
- Purpose
- GNS (Human) Recombinant Protein (P01)
- Sequence
- MRLLPLAPGR LRRGSPRHLP SCSPALLLLV LGGCLGVFGV AAGTRRPNVV LLLTDDQDEV LGGMTPLKKT KALIGEMGMT FSSAYVPSAL CCPSRASILT GKYPHNHHVV NNTLEGNCSS KSWQKIQEPN TFPAILRSMC GYQTFFAGKY LNEYGAPDAG GLEHVPLGWS YWYALEKNSK YYNYTLSING KARKHGENYS VDYLTDVLAN VSLDFLDYKS NFEPFFMMIA TPAPHSPWTA APQYQKAFQN VFAPRNKNFN IHGTNKHWLI RQAKTPMTNS SIQFLDNAFR KRWQTLLSVD DLVEKLVKRL EFTGELNNTY IFYTSDNGYH TGQFSLPIDK RQLYEFDIKV PLLVRGPGIK PNQTSKMLVA NIDLGPTILD IAGYDLNKTQ MDGMSLLPIL RGASNLTWRS DVLVEYQGEG RNVTDPTCPS LSPGVSQCFP DCVCEDAYNN TYACVRTMSA LWNLQYCEFD DQEVFVEVYN LTADPDQITN IAKTIDPELL GKMNYRLMML QSCSGPTCRT PGVFDPGYRF DPRLMFSNRG SVRTRRFSKH LL
- Characteristics
- Human GNS full-length ORF ( NP_002067.1, 1 a.a. - 552 a.a.) recombinant protein with GST-tag at N-terminal.
- Purification
- in vitro wheat germ expression system
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- Application Notes
- Optimal working dilution should be determined by the investigator.
- Comment
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Preparation method: in vitro, wheat germ expression system
Product Quality tested by: 12.5% SDS-PAGE Stained with Coomassie Blue. - Restrictions
- For Research Use only
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- Buffer
- 50 mM Tris-HCI, 10 mM reduced Glutathione, pH =8.0 in the elution buffer.
- Handling Advice
- Aliquot to avoid repeated freezing and thawing.
- Storage
- -80 °C
- Storage Comment
- Best use within three months from the date of receipt of this protein.
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- Target
- GNS (Glucosamine (N-Acetyl)-6-Sulfatase (GNS))
- Alternative Name
- GNS (GNS Products)
- Background
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Full Gene Name: glucosamine (N-acetyl)-6-sulfatase
Synonyms: G6S,MGC21274 - Gene ID
- 2799
- NCBI Accession
- NM_002076
- Pathways
- Glycosaminoglycan Metabolic Process
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