Recombinant Mouse Group XIIA secretory phospholipase A2 (Pla2g12a)

Recombinant Mouse Group XIIA secretory phospholipase A2 (Pla2g12a)

• CAS Number: 9000-83-3
• Gene Name: Pla2g12a
• UniProt: Q9EPR2
• Expression Region: 26-192aa
• Organism: Mus musculus
• Target Sequence: QEQDQTTDWRATLKTIRNGIHKIDTYLNAALDLLGGEDGLCQYKCSDGSKPVPRYGYKPSPPNGCGSPLFGVHLNIGIPSLTKCCNQHDRCYETCGKSKNDCDEEFQYCLSKICRDVQKTLGLSQNVQACETTVELLFDSVIHLGCKPYLDSQRAACWCRYEEKTDL
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: Baculovirus
• Field of Research: Cardiovascular
• Assay Type: In Stock Protein
• Relevance: PA2 catalyzes the calcium-dependent hydrolysis of the 2-acyl groups in 3-sn-phosphoglycerides. Does not exhibit detectable activity toward sn-2-arachidonoyl- or linoleoyl-phosphatidylcholine or -phosphatidylethanolamine (By similarity).
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length of Mature Protein
• Form: Liquid or Lyophilized powder
• Buffer: If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
• Reconstitution: We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 22.6 kDa
• References & Citations: "A large-scale, gene-driven mutagenesis approach for the functional analysis of the mouse genome." Hansen J., Floss T., Van Sloun P., Fuchtbauer E.M., Vauti F., Arnold H.H., Schnutgen F., Wurst W., von Melchner H., Ruiz P. Proc. Natl. Acad. Sci. U.S.A. 100:9918-9922 (2003)
• Storage Conditions: The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.