DNAJB6 Rabbit Polyclonal Antibody

Specifications

Product Data
Applications	WB
Recommend Dilution	WB
Reactivity	Human
Host	Rabbit
Clonality	Polyclonal
Immunogen	The immunogen for anti-DNAJB6 antibody: synthetic peptide directed towards the N terminal of human DNAJB6. Synthetic peptide located within the following region: PENKEEAERKFKQVAEAYEVLSDAKKRDIYDKYGKEGLNGGGGGGSHFDS
Formulation	Liquid. Purified antibody supplied in 1x PBS buffer with 0.09% (w/v) sodium azide and 2% sucrose. Note that this product is shipped as lyophilized powder to China customers.
Concentration	lot specific
Purification	Affinity Purified
Conjugation	Unconjugated
Storage Condition	Store at -20°C as received.
Predicted Protein Size	36 kDa
Gene Name	DnaJ heat shock protein family (Hsp40) member B6
Database Link	NP_490647 Entrez Gene 10049 Human UniProt ID O75190
Background	DNAJB6 is a member of the DNAJ protein family. DNAJ family members are characterized by a highly conserved amino acid stretch called the 'J-domain' and function as one of the two major classes of molecular chaperones involved in a wide range of cellular events, such as protein folding and oligomeric protein complex assembly. This family member may also play a role in polyglutamine aggregation in specific neurons.This gene encodes a member of the DNAJ protein family. DNAJ family members are characterized by a highly conserved amino acid stretch called the 'J-domain' and function as one of the two major classes of molecular chaperones involved in a wide range of cellular events, such as protein folding and oligomeric protein complex assembly. This family member may also play a role in polyglutamine aggregation in specific neurons. Alternative splicing of this gene results in multiple transcript variants; however, not all variants have been fully described.
Synonyms	DJ4; DnaJ; HHDJ1; HSJ-2; HSJ2; LGMD1D; LGMD1E; MRJ; MSJ-1
Note	Immunogen Sequence Homology: Pig: 100%; Rat: 100%; Human: 100%; Mouse: 100%; Bovine: 100%; Rabbit: 100%; Guinea pig: 100%; Dog: 93%; Horse: 93%; Zebrafish: 83%; Yeast: 79%
Reference Data

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