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Merck
CN

T4382

Sigma-Aldrich

脱铁转铁蛋白 人

powder, ≥98% (agarose gel electrophoresis)

别名:

人转铁蛋白, 铁传递蛋白

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About This Item

CAS号:
EC 号:
MDL编号:
UNSPSC代码:
12352202
NACRES:
NA.75

生物来源

human

质量水平

方案

≥98% (agarose gel electrophoresis)

表单

powder

分子量

76-81 kDa

铁含量

≤0.005%

技术

cell culture | mammalian: suitable

杂质

HIV and HBsAg, source material tested negative

溶解性

H2O: 50 mg/mL

UniProt登记号

运输

wet ice

储存温度

−20°C

基因信息

human ... TF(7018)

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一般描述

人类Apo-转铁蛋白是一种具有同源羧基和氨基结构域的糖蛋白。两种结构域都与一分子的铁结合。在氨基结构域中只有30%的转铁蛋白是铁饱和的。人体中的Apo-转铁蛋白由定位于人类染色体3q22.1的TF基因所编码。

应用

人类Apo-转铁蛋白已被用于:
  • 通过快速高效液相色谱(FPLC)测定铋与白蛋白和转铁蛋白的竞争性结合
  • 通过电化学法研究钛-转铁蛋白络合物
  • 制备转铁蛋白溶液并与钌配合物形成偶联物以用于细胞活力研究

生化/生理作用

Apo-转铁蛋白对少突胶质细胞的存活和分化是必需的。
Apo-转铁蛋白是一种铁转运蛋白。血浆中转铁蛋白的浓度约为35μM。转铁蛋白也还用于转运治疗性、诊断性和毒性离子如Ga3+、Ru3+和Al3+TF基因的多态性在帕金森′病中具有病理学意义。

其他说明

非血红素铁转运蛋白。

联系

与T 2252相似

免责声明

供研究使用在法国,在用于科研目的时(包括进口和出口活动(《公共健康法》第L 1211-1条,第2节))该产品为管制品。购买者(即最终用户)需要获得《公共健康法》法第L 1211-1条规定的法国研究部的进口授权。订购本产品即表明您确认已经获得合适的进口授权。

储存分类代码

11 - Combustible Solids

WGK

WGK 3

法规信息

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分析证书(COA)

Lot/Batch Number

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  1. Which document(s) contains shelf-life or expiration date information for a given product?

    If available for a given product, the recommended re-test date or the expiration date can be found on the Certificate of Analysis.

  2. How do I get lot-specific information or a Certificate of Analysis?

    The lot specific COA document can be found by entering the lot number above under the "Documents" section.

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    Transportation information can be found in Section 14 of the product's (M)SDS.To access the shipping information for this material, use the link on the product detail page for the product. 

  5. What is the carbohydrate content of human transferrin?

    We have found the information on transferrin in a reference book:The Plasma Proteins, F.W. Putnam, ed, volume 2, chapter 4, Table II.According to the table, Transferrin is 6 percent carbohydrate, citing G.A. Jamieson, J. Biol. Chem. 240(7), 2914-2920 (1965).The table also gives information on the percentage of each type of monosaccharide that is present.

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