| Purity |
Greater than 90% as determined by SDS-PAGE. |
| Target Names |
IL15 |
| Uniprot No. |
P40933 |
| Research Area |
Metabolism |
| Alternative Names |
IL 15; IL-15; IL15; IL15_HUMAN; Interleukin 15; Interleukin-15; Interleukin15; MGC9721 |
| Species |
Homo sapiens (Human) |
| Source |
E.coli |
| Expression Region |
49-162aa |
| Target Protein Sequence |
NWVNVISDLKKIEDLIQSMHIDATLYTESDVHPSCKVTAMKCFLLELQVISLESGDASIHDTVENLIILANNSLSSNGNVTESGCKECEELEEKNIKEFLQSFVHIVQMFINTS
Note: The complete sequence including tag sequence, target protein sequence and linker sequence could be provided upon request. |
| Mol. Weight |
16.8kDa |
| Protein Length |
Full Length of Mature Protein |
| Tag Info |
N-terminal 6xHis-tagged |
| Form |
Liquid or 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. |
| Buffer |
If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol.
Note: If you have any special requirement for the glycerol content, please remark when you place the order.
If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0. |
| Reconstitution |
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference. |
Troubleshooting
and FAQs |
Protein FAQs |
| Storage Condition |
Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles. |
| Shelf Life |
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. |
