GALT polyclonal, anti-human, mouse, rat
€295.00
In stock
SKU
K008453P
Catalog Number: K008453P
Size: 100 μl
Other size: 50 μl
Isotype: Rabbit IgG
Applications: WB, IHC
Request Manual
Questions? Contact us!
Size: 100 μl
Other size: 50 μl
Isotype: Rabbit IgG
Applications: WB, IHC
Request Manual
Questions? Contact us!
Background:
Galactose-1-phosphate uridyl transferase (GALT) catalyzes the second step of the Leloir pathway of galactose metabolism, namely the conversion of UDP-glucose + galactose-1-phosphate to glucose-1-phosphate + UDP-galactose. The absence of this enzyme results in classic galactosemia in humans and can be fatal in the newborn period if lactose is not removed from the diet. The pathophysiology of galactosemia has not been clearly defined. Two transcript variants encoding different isoforms have been found for this gene.
Synonyms: GALT
Cellular Location: Cytoplasm
Immunogen:
Recombinant protein of human GALT
Gene Symbol: GALT
Gene ID: 2592
Swiss prot: P07902
Calculated MW: 43 kDa
Recommended dilution:
WB 1:500-2000, IHC 1:50-200,
Purity:
Affinity purification
Storage Buffer:
Buffer: PBS with 0.03% Proclin300, 50% glycerol, pH7.3.
Storage:
Store at -20℃. Avoid freeze / thaw cycles.
Galactose-1-phosphate uridyl transferase (GALT) catalyzes the second step of the Leloir pathway of galactose metabolism, namely the conversion of UDP-glucose + galactose-1-phosphate to glucose-1-phosphate + UDP-galactose. The absence of this enzyme results in classic galactosemia in humans and can be fatal in the newborn period if lactose is not removed from the diet. The pathophysiology of galactosemia has not been clearly defined. Two transcript variants encoding different isoforms have been found for this gene.
Synonyms: GALT
Cellular Location: Cytoplasm
Immunogen:
Recombinant protein of human GALT
Gene Symbol: GALT
Gene ID: 2592
Swiss prot: P07902
Calculated MW: 43 kDa
Recommended dilution:
WB 1:500-2000, IHC 1:50-200,
Purity:
Affinity purification
Storage Buffer:
Buffer: PBS with 0.03% Proclin300, 50% glycerol, pH7.3.
Storage:
Store at -20℃. Avoid freeze / thaw cycles.
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