Recombinant human GRP78/HSPA5 protein
€0.00
In stock
SKU
ATGP2212
Description
HSPA5 is a member of the heat shock protein 70 (HSP70) family. It is localized in the lumen of the endoplasmic reticulum (ER), and is involved in the folding and assembly of proteins in the ER. As this protein interacts with many ER proteins, it may play a key role in monitoring protein transport through the cell. Recombinant human HSPA5 protein, fused to His-tag at N-terminus, was expressed in E. coli and purified by using conventional chromatography techniques.Alternative Names
Heat shock protein family A member 5, Heat shock 70kD protein 5, HSP70 family protein 5, Glucose-regulated protein 78kD, Binding-immunoglobulin protein, BiP, Endoplasmic reticulum chaperone BiP, Glucose-regulated protein 78kDa, Immunoglobulin heavy chain-binding proteinConcentration
1mg/ml (determined by Bradford assay)Concentration
Liquid in. 20mM Tris-HCl buffer (pH 8.0) containing 0.15M NaCl, 20% glycerol, 1mM DTTStorage: Can be stored at +2C to +8C for 1 week. For long term storage, aliquot and store at -20C to -80C. Avoid repeated freezing and thawing cycles.
HSPA5 is a member of the heat shock protein 70 (HSP70) family. It is localized in the lumen of the endoplasmic reticulum (ER), and is involved in the folding and assembly of proteins in the ER. As this protein interacts with many ER proteins, it may play a key role in monitoring protein transport through the cell. Recombinant human HSPA5 protein, fused to His-tag at N-terminus, was expressed in E. coli and purified by using conventional chromatography techniques.Alternative Names
Heat shock protein family A member 5, Heat shock 70kD protein 5, HSP70 family protein 5, Glucose-regulated protein 78kD, Binding-immunoglobulin protein, BiP, Endoplasmic reticulum chaperone BiP, Glucose-regulated protein 78kDa, Immunoglobulin heavy chain-binding proteinConcentration
1mg/ml (determined by Bradford assay)Concentration
Liquid in. 20mM Tris-HCl buffer (pH 8.0) containing 0.15M NaCl, 20% glycerol, 1mM DTTStorage: Can be stored at +2C to +8C for 1 week. For long term storage, aliquot and store at -20C to -80C. Avoid repeated freezing and thawing cycles.
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