Product Name :肌酸激酶同工酶抗原  (CK-BB-Ag)
 
                                                                                                                                                        
                                                                                                                                                        Description :Recombinant Human cKB-B protein is produced by E.coli expression system with a His tag at the N-terminus. 
Accession Number: P12277
Also known as: CKBB、CKMB
 
                                                                                                                                                        
                                                                                                                                                        Formulation :Supplied as a 0.2 μm filtered solution of 20 mM PB, 150 mM NaCl, 5% glycerol, pH7.4
 
                                                                                                                                                        Quality control :Mol Mass: 44.65 kDa   AP Mol Mass: 45 kDa 
Purity: ≧90% as determined by reducing SDS-PAGE
 
                                                                                                                                                        Concentration :Lot specific(±20%)
 
                                                                                                                                                        Purification :≧90% as determined by reducing SDS-PAGE
 
                                                                                                                                                        
                                                                                                                                                        Shipping :The product is shipped on ice pack. Upon receipt, store it immediately at -20°C or lower.
 
                                                                                                                                                        Storage :Short term (up to 7 days) store at 2-8°C. Long term, store at -20°C. Avoid multiple freeze/thaw cycles.