Insulin, human recombinant protein (Yeast)
Human insulin, insulin, h-insulin, rh-insulin, recombinant human insulin, recombinant insulin, insul
|Calculated MW||5.8 kDa|
|Other Names||Insulin, INS|
|Application Notes||It is recommended to reconstitute the lyophilized Insulin in PBS pH-7.5.|
|Storage||-20°C; Sterile filtered white lyophilized (freeze-dried) powder. The protein was lyophilized from 50mM Sodium Chloride solution.|
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Provided below are standard protocols that you may find useful for product applications.
Insulin decreases blood glucose concentration. It increases cell permeability to monosaccharides, amino acids and fatty acids. It accelerates glycolysis, the pentose phosphate cycle, and glycogen synthesis in liver. Insulin Human Recombinant produced in Yeast is a two chain, glycosylated polypeptide chain containing 51 amino acids and having a molecular mass of 5.807 kDa. Zinc content was found to be 0.4%. Insulin is purified by proprietary chromatographic techniques.
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