Protein

Filamin (Filamin A)

Origin

Smooth muscle, turkey

Molecular mass

546kDa

Protein description

Filamin from turkey gizzard is a homodimer (2x273kDa) with a molecular mass of 546kDa, consisting of 24 repeats of ~96 amino acids and an N-terminal actin binding sequence. Filamin crosslinks actin filaments into bundles, orthogonal networks etc., depending on the molar ratio to actin.

The C-terminal end of each Filamin monomer is characterized by a hinge region, responsible for the flexibility of actin networks. 

Actin interaction

Actin cross linking protein. Kd actin-binding = 0.5µM.

Form

Lyophilized, ready-to-use.

Quantity per unit

2x 50µg

Buffer

100mM NaCl, 20mM Tris pH 7.4, 0.5mM DTT and 10% sucrose, when reconstituted with 50 µl ultrapure water to obtain a 1mg/ml solution.

Purity

>98% by scanning densitometry from Coomassie G-250 stained SDS-Gels.

Purification notes

Purified from turkey gizzard muscle.

Protein concentration

Determined by OD280 (0.1%=0.69).

Storage instructions

Upon reconstitution the product is stored on ice. This product can also be stored as a glycerol stock at -20°C. Avoid repeated freeze / thaw cycles.

Shipping conditions 

At ambient temperature. Upon delivery store at -70°C.

Remarks

For Use in Research only. Not for Use in Human or Veterinary Diagnostical or Therapeutical Applications. 

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