You have no items in your shopping cart.
Human FASLG Protein
Description
Images & Validation
−
| Application Notes |
|---|
Key Properties
−| Source | Escherichia Coli |
|---|---|
| Protein Sequence | MGSSHHHHHH SSGLVPRGSH MQIGHPSPPP EKKELRKVAH LTGKSNSRSM PLEWEDTYGI VLLSGVKYKK GGLVINETGL YFVYSKVYFR GQSCNNLPLS HKVYMRNSKY PQDLVMMEGK MMSYCTTGQM WARSSYLGAV FNLTSADHLY VNVSELSLVN FEESQTFFGL YKL |
| Purity | Greater than 90% as determined by SDS-PAGE. |
Storage & Handling
−| Storage | Stability: Store at 4°C if entire vial will be used within 2-4 weeks. Store, frozen at -20°C for longer periods of time. For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA).Avoid multiple freeze-thaw cycles |
|---|---|
| Form/Appearance | Sterile Filtered colorless solution. |
| Buffer/Preservatives | FASLG protein solution (1mg/ml) containing 20mM Tris-HCl buffer (pH 8.0), 0.4M urea and 10% glycerol. |
| Disclaimer | For research use only |
Alternative Names
−Similar Products
−Human FASLG Protein, hFc Tag [orb1291006]
Unconjugated
The purity of the protein is greater than 95% as determined by SDS-PAGE and Coomassie blue staining.
The protein has a predicted molecular mass of 43.0 kDa after removal of the signal peptide. The apparent molecular mass of hFc-FASLG is approximately 35-55kDa due to glycosylation.
Mammalian
50 μg, 10 μg, 100 μg

Quality Guarantee
Explore bioreagents carefree to elevate your research. All our products are rigorously tested for performance. If a product does not perform as described on its datasheet, our scientific support team will provide expert troubleshooting, a prompt replacement, or a refund. For full details, please see our Terms & Conditions and Buying Guide. Contact us at [email protected].
Quick Database Links
Documents Download
Request a Document
Protocol Information
Human FASLG Protein (orb425437)
Participating in our Biorbyt product reviews program enables you to support fellow scientists by sharing your firsthand experience with our products.
Login to Submit a Review










