Recombinant Mouse NSE Protein

Name: Recombinant Mouse NSE Protein
Brand: Beta LifeScience
SKU: BLA-9984P
Availability: InStock

Collections: Other recombinant proteins, Recombinant proteins

Our products are highly customizable to meet your specific needs. You can choose options such as endotoxin removal, liquid or lyophilized forms, preferred tags, and the desired functional sequence range for proteins. Submitting a written inquiry expedites the quoting process.

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Product Overview

Host Species	Mouse
Accession	P17183
Synonym	2 phospho D glycerate hydrolyase 2-phospho-D-glycerate hydro-lyase Eno 2 ENO2 ENOG ENOG_HUMAN Enolase 2 Enolase 2 (gamma, neuronal) Enolase 2 gamma neuronal Enolase2 Epididymis secretory protein Li 279 Gamma enolase Gamma-enolase HEL S 279 Neural enolase Neuron specific enolase Neuron specific gamma enolase Neuron-specific enolase neuronal enriched enolase Neurone specific enolase NSE
Description	Recombinant Mouse NSE Protein was expressed in E.coli. It is a Full length protein
Source	E.coli
AA Sequence	MGSSHHHHHHSSGLVPRGSHMGSMSIEKIWAREILDSRGNPTVEVDLYTA KGLFRAAVPSGASTGIYEALELRDGDKQRYLGKGVLKAVDHINSRIAPAL ISSGISVVEQEKLDNLMLELDGTENKSKFGANAILGVSLAVCKAGAAERD LPLYRHIAQLAGNSDLILPVPAFNVINGGSHAGNKLAMQEFMILPVGAES FRDAMRLGAEVYHTLKGVIKDKYGKDATNVGDEGGFAPNILENSEALELV KEAIDKAGYTEKMVIGMDVAASEFYRDGKYDLDFKSPADPSRYITGDQLG ALYQDFVRNYPVVSIEDPFDQDDWAAWSKFTANVGIQIVGDDLTVTNPKR IERAVEEKACNCLLLKVNQIGSVTEAIQACKLAQENGWGVMVSHRSGETE DTFIADLVVGLCTGQIKTGAPCRSERLAKYNQLMRIEEELGDEARFAGHN FRNPSVL
Molecular Weight	50 kDa including tags
Purity	>95% purity as determined by SDS-PAGE
Endotoxin	< 1.0 EU per μg of the protein as determined by the LAL method
Bioactivity	Specific activity is > 10,000 pmol/min/μg, and was obtained by measuring the decrease of NAD in absorbance at 340 nm resulting from NADH at pH 6.5 at 37°C.
Formulation	Liquid Solution
Stability	The recombinant protein samples are stable for up to 12 months at -80°C
Reconstitution	See related COA
Unit Definition	For Research Use Only
Storage Buffer	Shipped at 4°C. Store at +4°C short term (1-2 weeks). Upon delivery aliquot. Store at -20°C or -80°C. Avoid freeze / thaw cycle.

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.