Human IL25 (Interleukin-25) - Recombinant Protein

Beta LifeScience SKU/CAT #: BLT-04165P
SDS-PAGE analysis of Human IL25 (Interleukin-25) - Recombinant Protein, CAT
SDS-PAGE analysis of Human IL25 (Interleukin-25) - Recombinant Protein, CAT# BLT-04165P, showing >90% purity under 15% SDS-PAGE (Reduced)

Human IL25 (Interleukin-25) - Recombinant Protein

Beta LifeScience SKU/CAT #: BLT-04165P
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Quantity Pricing

Pack Size Price (USD)
500 µg $1,100 (Summer Promotion)
1 mg $1,990 (Summer Promotion)

For direct online orders, quantity pricing will be displayed in cart when you add 5x100ug or 10x100ug


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Product Overview

Product Name Recombinant Human Eukaryotic Interleukin 25 (IL25) Protein
Product Overview This recombinant human Eukaryotic Interleukin 25 (IL25) protein includes amino acids 33-177aa of the MAPT gene is expressed in HEK293 Cells.The protein is supplied in lyophilized form and formulated in phosphate buffered saline (pH7.4) containing 0.01% sarcosyl, 5% trehaloseprior to lyophilization.
Target Uniprot Id Q9H293
Recommended Name Interleukin-25
Gene Name IL25
Synonyms Interleukin-25; IL-25; Interleukin-17E; IL-17E; IL25; IL17E
Species Human
Predicted Molecular Mass 17&19&21 kDa
Expression System Mammalian Cell
Expression Range 33-177aa
Tag N-6His
Purity >90%
Formulation Lyophilized
Buffer Phosphate buffered saline (pH7.4) containing 0.01% sarcosyl, 5%Trehalose
Storage Condition 1. Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. 2. Avoid repeated freeze-thaw cycles. 3. Store working aliquots at 4°C for up to one week. 4. In general, protein in liquid form is stable for up to 6 months at -20°C/-80°C. Protein in lyophilized powder form is stable for up to 12 months at -20°C/-80°C.
Reconstitution Instruction Briefly centrifuged the vial prior to opening to bring the contents to the bottom. Reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL. It is recommended to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. The default final concentration of glycerol is 50%.
Applications Positive Control; Immunogen; SDS-PAGE; WB

FAQs

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Proteins are sensitive to heat, and freeze-drying can preserve the activity of the majority of proteins. It improves protein stability, extends storage time, and reduces shipping costs. However, freeze-drying can also lead to the loss of the active portion of the protein and cause aggregation and denaturation issues. Nonetheless, these adverse effects can be minimized by incorporating protective agents such as stabilizers, additives, and excipients, and by carefully controlling various lyophilization conditions.

Commonly used protectant include saccharides, polyols, polymers, surfactants, some proteins and amino acids etc. We usually add 8% (mass ratio by volume) of trehalose and mannitol as lyoprotectant. Trehalose can significantly prevent the alter of the protein secondary structure, the extension and aggregation of proteins during freeze-drying process; mannitol is also a universal applied protectant and fillers, which can reduce the aggregation of certain proteins after lyophilization.

Our protein products do not contain carrier protein or other additives (such as bovine serum albumin (BSA), human serum albumin (HSA) and sucrose, etc., and when lyophilized with the solution with the lowest salt content, they often cannot form A white grid structure, but a small amount of protein is deposited in the tube during the freeze-drying process, forming a thin or invisible transparent protein layer.

Reminder: Before opening the tube cap, we recommend that you quickly centrifuge for 20-30 seconds in a small centrifuge, so that the protein attached to the tube cap or the tube wall can be aggregated at the bottom of the tube. Our quality control procedures ensure that each tube contains the correct amount of protein, and although sometimes you can't see the protein powder, the amount of protein in the tube is still very precise.

To learn more about how to properly dissolve the lyophilized recombinant protein, please visit Lyophilization FAQs.

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