Recombinant Human GCIP interacting p29

Alternative Names:CBPIN Protein, CCNDBP1 interactor Protein, CCNDBP1-interactor Protein, DKFZp564O2082 Protein, fSAP29 Protein, Functional spliceosome associated protein 29 Protein, GCIP interacting protein p29 Protein, GCIPIP Protein, NTC31 Protein, P29 Protein, Pre mRNA splicing factor SYF2 Protein, Pre-mRNA-splicing factor syf2 Protein, syf2 Protein, SYF2 homolog Protein, SYF2 homolog RNA splicing factor Protein
Catalogue No.:P4343Uniprot ID:O95926
Host:E.ColiExpression Region:94-243
Mol. Weight:16.4 kDaTags:N-terminal His Tag or N-terminal His-IF2DI Tag, determined during production process
  • SPECIFICATIONS
Product Name
Recombinant Human GCIP interacting p29
Catalogue No.
P4343
Species
Human
Host
E.Coli
Expression Region
94-243
Mol. Weight
16.4 kDa
Tags
N-terminal His Tag or N-terminal His-IF2DI Tag, determined during production process
Purity
Greater than 95% as determined by SDS-PAGE
Application
Western Blot, ELISA
Formulation
Lyophilized from a 0.2 μm filtered solution in 10 mM Hepes, 500 mM NaCl with 5% trehalose, pH7.4
Reconstitution
Centrifuge the vial prior to opening, reconstitute in sterile distilled water or buffer of interest to concentration of 0.1-1mg/ml by gently pipetting 2-3 times, don't vortex
Storage
The lyophilized protein is stable at -20°C for up to 1 year, the protein solution can be stored at 2-8°C for up to 1 week. For extended storage, it is recommended to further dilute in a buffer containing 0.1% BSA (make sure BSA will NOT interfere with your experiment ) and store in working aliquots at -20°C to -80°C for 6 months. Avoid repeated freeze/thaw cycle.
Alternative Names
CBPIN Protein, CCNDBP1 interactor Protein, CCNDBP1-interactor Protein, DKFZp564O2082 Protein, fSAP29 Protein, Functional spliceosome associated protein 29 Protein, GCIP interacting protein p29 Protein, GCIPIP Protein, NTC31 Protein, P29 Protein, Pre mRNA splicing factor SYF2 Protein, Pre-mRNA-splicing factor syf2 Protein, syf2 Protein, SYF2 homolog Protein, SYF2 homolog RNA splicing factor Protein