Recombinant Papio hamadryas Taste receptor type 2 member 14 (TAS2R14), partial

中文名稱：

Recombinant Papio hamadryas Taste receptor type 2 member 14(TAS2R14),partial
貨號(hào)：

CSB-YP734131ERJ1
規(guī)格：
來源：

Yeast
其他：

中文名稱：

Recombinant Papio hamadryas Taste receptor type 2 member 14(TAS2R14),partial
貨號(hào)：

CSB-EP734131ERJ1
規(guī)格：
來源：

E.coli
其他：

中文名稱：

Recombinant Papio hamadryas Taste receptor type 2 member 14(TAS2R14),partial
貨號(hào)：

CSB-EP734131ERJ1-B
規(guī)格：
來源：

E.coli
共軛：

Avi-tag Biotinylated
E. coli biotin ligase (BirA) is highly specific in covalently attaching biotin to the 15 amino acid AviTag peptide. This recombinant protein was biotinylated in vivo by AviTag-BirA technology, which method is BriA catalyzes amide linkage between the biotin and the specific lysine of the AviTag.
其他：

中文名稱：

Recombinant Papio hamadryas Taste receptor type 2 member 14(TAS2R14),partial
貨號(hào)：

CSB-BP734131ERJ1
規(guī)格：
來源：

Baculovirus
其他：

中文名稱：

Recombinant Papio hamadryas Taste receptor type 2 member 14(TAS2R14),partial
貨號(hào)：

CSB-MP734131ERJ1
規(guī)格：
來源：

Mammalian cell
其他：

產(chǎn)品詳情
產(chǎn)品評(píng)價(jià)
相關(guān)產(chǎn)品
靶點(diǎn)詳情

產(chǎn)品詳情

純度：

>85% (SDS-PAGE)
基因名：

TAS2R14
Uniprot No.：

Q646F4
別名：

TAS2R14; Taste receptor type 2 member 14; T2R14
種屬：

Papio hamadryas (Hamadryas baboon)
蛋白長(zhǎng)度：

Partial
蛋白標(biāo)簽：

Tag?type?will?be?determined?during?the?manufacturing?process.

The tag type will be determined during production process. If you have specified tag type, please tell us and we will develop the specified tag preferentially.
產(chǎn)品提供形式：

Lyophilized powder
Note: We will preferentially ship the format that we have in stock, however, if you have any special requirement for the format, please remark your requirement when placing the order, we will prepare according to your demand.
復(fù)溶：

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
儲(chǔ)存條件：

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
保質(zhì)期：

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself.
Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
貨期：

Delivery time may differ from different purchasing way or location, please kindly consult your local distributors for specific delivery time.
Note: All of our proteins are default shipped with normal blue ice packs, if you request to ship with dry ice, please communicate with us in advance and extra fees will be charged.
注意事項(xiàng)：

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Datasheet ：

Please contact us to get it.

產(chǎn)品評(píng)價(jià)

靶點(diǎn)詳情

功能：

Receptor that may play a role in the perception of bitterness and is gustducin-linked. May play a role in sensing the chemical composition of the gastrointestinal content. The activity of this receptor may stimulate alpha gustducin, mediate PLC-beta-2 activation and lead to the gating of TRPM5.
亞細(xì)胞定位：

Membrane; Multi-pass membrane protein.
蛋白家族：

G-protein coupled receptor T2R family