FITC-Labeled Human B7-H3 (4Ig) / B7-H3b Protein, Fc Tag

Synonyms

4Ig-B7-H3, B7-H3, CD276, PSEC0249, UNQ309, PRO352, B7 homolog 3

Source

FITC-Labeled Human B7-H3 (4Ig), Fc Tag (B7B-HF2F4) is expressed from human 293 cells (HEK293). It contains AA Gly 27 - Thr 461 (Accession # Q5ZPR3-1). It is the FITC labeled form of Human B7-H3 (4Ig), Fc Tag (Cat. No. B7B-H5258).

Predicted N-terminus: Gly 27

Molecular Characterization

Other Tags and Version Biotin & Other Labeled Version

This protein carries a human IgG1 Fc tag at the C-terminus.

The protein has a calculated MW of 73.1 kDa. The protein migrates as 95-115 kDa when calibrated against Star Ribbon Pre-stained Protein Marker under reducing (R) condition (SDS-PAGE) due to glycosylation.

Conjugate

FITC

Excitation source: 488 nm spectral line, argon-ion laser

Excitation Wavelength: 488 nm

Emission Wavelength: 535 nm

Labeling

The primary amines in the side chains of lysine residues and the N-terminus of the protein are conjugated with FITC using standard chemical labeling method. The residual FITC is removed by molecular sieve treatment during purification process.

Protein Ratio

The FITC to protein molar ratio is 1-3.

Purity

>90% as determined by SDS-PAGE.

Formulation

Lyophilized from 0.22 μm filtered solution in PBS, pH7.4 with trehalose as protectant.

Contact us for customized product form or formulation.

Reconstitution

Please see Certificate of Analysis for specific instructions.

For best performance, we strongly recommend you to follow the reconstitution protocol provided in the CoA.

Shipping and Storage

This product is shipped at ambient temperature.

For long term storage, the product should be stored at lyophilized state at -20°C or lower.

Please protect from light and avoid repeated freeze-thaw cycles.

This product is stable after storage at:

1. -20°C to -70°C for 12 months in lyophilized state;
2. -70°C for 3 months under sterile conditions after reconstitution.

ACRO Quality Management System

1. QMS(ISO, GMP)
2. Quality Advantages
3. Quality Control Process