Recombinant Mouse FGFR3 Protein (His Tag)

Name: Recombinant Mouse FGFR3 Protein (His Tag)
Brand: Beta LifeScience
SKU: BLPSN-2076
Availability: InStock

Collections: Cytokines and growth factors, Enzymes, Growth factors and receptors, Kinase, Recombinant proteins

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Product Overview

Tag	His
Host Species	Mouse
Accession	NP_032036.2
Synonym	FGFR3, ACH, CD333, CEK2, HSFGFR3EX, JTK4, fibroblast growth factor receptor 3
Background	Fibroblast growth factor receptor 3 is a protein that in humans is encoded by the FGFR3 gene.[5] FGFR3 has also been designated as CD333 (cluster of differentiation 333). The gene, which is located on chromosome 4, location p16.3, is expressed in tissues such as the cartilage, brain, intestine, and kidneys.The FGFR3 gene produces various forms of the FGFR3 protein; the location varies depending on the isoform of the FGFR3 protein. Since the different forms are found within different tissues the protein is responsible for multiple growth factor interactions.
Description	A DNA sequence encoding the extracellular domain (Met 1-Tyr 367) of mouse FGFR3 (NP_032036.2) was expressed, fused with a His tag at the C-terminus.
Source	HEK293
Predicted N Terminal	Glu 21
AA Sequence	Met 1-Tyr 367
Molecular Weight	The recombinant mouse FGFR3 comprises 358 amino acids and has a calculated molecular mass of 37 kDa. In SDS-PAGE under reducing conditions, the apparent molecular mass of rmFGFR3 is approximately 70-80 kDa due to glycosylation.
Purity	>98% as determined by SDS-PAGE
Endotoxin	< 1.0 EU per μg of the protein as determined by the LAL method
Bioactivity	Measured by its ability to inhibit FGF acidic dependent proliferation of Balb/c3T3 mouse embryonic fibroblasts.The ED50 for this effect is typically 0.3-4 ug/mL.
Formulation	Recombinant Mouse FGFR3 Protein (His Tag) was lyophilized from sterile PBS, pH 7.4
Stability	Recombinant Mouse FGFR3 protein is stable up to 1 year at -70°C
Usage	For Research Use Only
Storage	Store the protein under sterile conditions at -20°C to -80°C. It is recommended that the protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.

FAQs

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Proteins are sensitive to heat, and freeze-drying can preserve the activity of the majority of proteins. It improves protein stability, extends storage time, and reduces shipping costs. However, freeze-drying can also lead to the loss of the active portion of the protein and cause aggregation and denaturation issues. Nonetheless, these adverse effects can be minimized by incorporating protective agents such as stabilizers, additives, and excipients, and by carefully controlling various lyophilization conditions.

Commonly used protectant include saccharides, polyols, polymers, surfactants, some proteins and amino acids etc. We usually add 8% (mass ratio by volume) of trehalose and mannitol as lyoprotectant. Trehalose can significantly prevent the alter of the protein secondary structure, the extension and aggregation of proteins during freeze-drying process; mannitol is also a universal applied protectant and fillers, which can reduce the aggregation of certain proteins after lyophilization.

Our protein products do not contain carrier protein or other additives (such as bovine serum albumin (BSA), human serum albumin (HSA) and sucrose, etc., and when lyophilized with the solution with the lowest salt content, they often cannot form A white grid structure, but a small amount of protein is deposited in the tube during the freeze-drying process, forming a thin or invisible transparent protein layer.

Reminder: Before opening the tube cap, we recommend that you quickly centrifuge for 20-30 seconds in a small centrifuge, so that the protein attached to the tube cap or the tube wall can be aggregated at the bottom of the tube. Our quality control procedures ensure that each tube contains the correct amount of protein, and although sometimes you can't see the protein powder, the amount of protein in the tube is still very precise.

To learn more about how to properly dissolve the lyophilized recombinant protein, please visit Lyophilization FAQs.