Vimentin Protein (VIM) (His tag)
Quick Overview for Vimentin Protein (VIM) (His tag) (ABIN6119665)
Target
See all Vimentin (VIM) ProteinsProtein Type
Origin
Source
Application
Purity
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Purification tag / Conjugate
- This Vimentin protein is labelled with His tag.
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Purpose
- Mouse Vimentin (VIM) Protein
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Sequence
- STRSVSSSS YRRMFGGPGT ASRPSSSRSY VTTSTRTYSL GSALRPSTSR SLYASSPGGV YATRSSAVRL RSSVPGVRLL QDSVDFSLAD AINTEFKNTR TNEKVELQEL NDRFANYIDK VRFLEQQNKI LLAELEQLKG QGKSRLGDLY EEEMRELRRQ VDQLTNDKAR VEVERDNLAE DIMRLREKLQ EEMLQREEAE NTLQSFRQDV DNASLARLDL ERKVESLQEE IAFLKKLHEE EIQELQAQIQ EQHVQIDVDV SKPDLTAALR DVRQQYESVA AKNLQEAEEW YKSKFADLSE AANRNNDALR QAKQESTEYR RQVQSLTCEV DALKGTNESL ERQMREMEEN FAVEAANYQD TIGRLQDEIQ NMKEEMARHL REYQDLLNVK MALDIEIATY RKLLEGEESR ISLPLPNFSS LNLRETNLDS LPLVDTHSKR TLLIKTVETR DGQVINETSQ HHDDLE
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Biological Activity Comment
- Not tested
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Vimentin (VIM) (AA 1-466) protein (GST tag)
VIM Origin: Human Host: Wheat germ Recombinant AP, AA, ELISA, WB
Vimentin (VIM) (AA 2-201) protein (His tag)VIM Origin: Human Host: Escherichia coli (E. coli) Recombinant Greater than 90 % as determined by SDS-PAGE. WB, ELISA
Vimentin (VIM) (AA 2-466) protein (His-IF2DI Tag)VIM Origin: Human Host: Escherichia coli (E. coli) Recombinant Greater than 90 % as determined by SDS-PAGE. WB, ELISA
Vimentin (VIM) (AA 41-140) protein (GST tag)VIM Origin: Human Host: Wheat germ Recombinant AP, AA, ELISA, WB
Vimentin (VIM) (AA 2-466) protein (His tag)VIM Origin: Human Host: Yeast Recombinant > 90 % ELISA
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Application Notes
- Optimal working dilution should be determined by the investigator.
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Comment
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Please note that the majority of this manufacturers proteins are partial length rather than full length.
We recommend customers to inquire. -
Restrictions
- For Research Use only
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Format
- Lyophilized
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Reconstitution
- To keep the original salt concentration, we recommend reconstituting to the original concentration prior to lyophilization (see Concentration) in ddH2O. If a lower concentration is required, dilute in 20 mM Tris, 150 mM NaCl, pH 8.0. If a higher concentration is required, the product can be reconstituted directly in 20 mM Tris, 150 mM NaCl, pH 8.0, though please note that this will change the overall salt concentration. The stock concentration should be between 0.1-1.0 mg/mL. Do not vortex.
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Buffer
- Prior to lyophilization: 20 mM Tris, 150 mM NaCl, pH 8.0, containing 0.01 % Sarcosyl and 5 % Trehalose.
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Storage
- 4 °C,-80 °C
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Storage Comment
- Store lyophilized form at 2-8°C for up to 1 month. For longer periods, store lyophilized or liquid at -80°C. Avoid repeated freeze-thaw cycles.
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- Vimentin (VIM)
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Alternative Name
- VIM
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Molecular Weight
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Calculated MW: 55.1 kDa
Observed MW (SDS-PAGE): 52 kDa -
Gene ID
- 22352
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UniProt
- P20152
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Pathways
- Caspase Cascade in Apoptosis
Target
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