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Myoglobin Protein, Mouse, Recombinant (E. coli, His & Myc) is expressed in E. coli.

| Pack Size | Price | Availability | Quantity | 
|---|---|---|---|
| 5 μg | $105 | 20 days | |
| 10 μg | $169 | 20 days | |
| 20 μg | $283 | 20 days | |
| 50 μg | $428 | 20 days | |
| 100 μg | $590 | 20 days | |
| 200 μg | $913 | 20 days | |
| 500 μg | $1,620 | 20 days | |
| 1 mg | $2,530 | 20 days | 
| Biological Activity | Activity has not been tested. It is theoretically active, but we cannot guarantee it. If you require protein activity, we recommend choosing the eukaryotic expression version first.  | 
| Description | Myoglobin Protein, Mouse, Recombinant (E. coli, His & Myc) is expressed in E. coli.  | 
| Species | Mouse  | 
| Expression System | E. coli  | 
| Tag | N-10xHis, C-Myc | 
| Accession Number | P04247 | 
| Synonyms | Pseudoperoxidase MB,Nitrite reductase MB,Myoglobin,Mb  | 
| Amino Acid | GLSDGEWQLVLNVWGKVEADLAGHGQEVLIGLFKTHPETLDKFDKFKNLKSEEDMKGSEDLKKHGCTVLTALGTILKKKGQHAAEIQPLAQSHATKHKIPVKYLEFISEIIIEVLKKRHSGDFGADAQGAMSKALELFRNDIAAKYKELGFQG  | 
| Construction | 2-154 aa  | 
| Protein Purity | > 90% as determined by SDS-PAGE.  | 
| Molecular Weight | 21.9 kDa (predicted) | 
| Endotoxin | < 1.0 EU/μg of the protein as determined by the LAL method. | 
| Formulation | Tris-based buffer, 50% glycerol | 
| Reconstitution | A Certificate of Analysis (CoA) containing reconstitution instructions is included with the products. Please refer to the CoA for detailed information.  | 
| Stability & Storage | Lyophilized powders can be stably stored for over 12 months, while liquid products can be stored for 6-12 months at -80°C. For reconstituted protein solutions, the solution can be stored at -20°C to -80°C for at least 3 months. Please avoid multiple freeze-thaw cycles and store products in aliquots.  | 
| Shipping | In general, Lyophilized powders are shipping with blue ice. Solutions are shipping with dry ice. | 
| Research Background | Serves as a reserve supply of oxygen and facilitates the movement of oxygen within muscles.  | 

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