- Express System: HEK293
- Product Tag: C-His
- Purity: > 95% as determined by Bis-Tris PAGE;> 95% as determined by HPLC
- Activity: Immobilized Cynomolgus MICA, His Tag at 5ug/ml (100ul/well) on the plate. Dose response curve for Human NKG2D, hFc Tag with the EC50 of 64.5ng/ml determined by ELISA (QC Test). See testing image for detail.
- Amino Acid Range: Glu1-Trp284
Product Description |
Recombinant Cynomolgus MICA Protein is expressed from HEK293 with His tag at the C-Terminus.It contains Glu1-Trp284. |
Product Background |
MICA (MHC class I chain-related gene A) is a transmembrane glycoprotein that functions as a ligand for human NKG2D. A closely related protein, MICB, shares 85% amino acid identity with MICA. These proteins are distantly related to the MHC class I proteins. They possess three extracellular Ig‑like domains, but they have no capacity to bind peptide or interact with beta 2-microglobulin.. |
Product Category |
Recombinant Protein |
Target |
MICA |
Accession |
|
Species |
Cynomolgus |
Biotinylated |
no |
Amino Acid Range |
Glu1-Trp284 |
Molecular Weight |
The protein has a predicted MW of 33.53 kDa. Due to glycosylation, the protein migrates to 48-58 kDa based on Bis-Tris PAGE result. |
Activity |
Immobilized Cynomolgus MICA, His Tag at 5ug/ml (100ul/well) on the plate. Dose response curve for Human NKG2D, hFc Tag with the EC50 of 64.5ng/ml determined by ELISA (QC Test). See testing image for detail. |
Product Tag |
C-His |
Express System |
HEK293 |
Purity |
> 95% as determined by Bis-Tris PAGE;> 95% as determined by HPLC |
Endotoxin |
Less than 1EU per ug by the LAL method. |
Form |
Lyophilized |
Shipping |
Shipped at ambient temperature. |
Formulation |
Lyophilized from 0.22um filtered solution in PBS (pH 7.4). Normally 8% trehalose is added as protectant before lyophilization. |
Reconstitution |
Centrifuge the tube before opening. Reconstituting to a concentration more than 100 ug/ml is recommended. Dissolve the lyophilized protein in distilled water. |
Stability And Storage |
Reconstituted protein stable at -80°C for 12 months, 4°C for 1 week. Use a manual defrost freezer and avoid repeated freeze-thaw cycles. |
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