Recombinant Echis carinatus Zinc metalloproteinase-disintegrin-like ecarin

Recombinant Echis carinatus Zinc metalloproteinase-disintegrin-like ecarin

• CAS Number: 9000-83-3
• UniProt: Q90495
• Expression Region: 191-616aa
• Organism: Echis carinatus (Saw-scaled viper)
• Target Sequence: VPPHERKFEKKFIELVVVVDHSMVTKYNNDSTAIRTWIYEMLNTVNEIYLPFNIRVALVGLEFWCNGDLINVTSTADDTLHSFGEWRASDLLNRKRHDHAQLLTNVTLDHSTLGITFVYGMCKSDRSVELILDYSNITFNMAYIIAHEMGHSLGMLHDTKFCTCGAKPCIMFGKESIPPPKEFSSCSYDQYNKYLLKYNPKCILDPPLRKDIASPAVCGNEIWEEGEECDCGSPADCRNPCCDAATCKLKPGAECGNGECCDKCKIRKAGTECRPARDDCDVAEHCTGQSAECPRNEFQRNGQPCLNNSGYCYNGDCPIMLNQCIALFSPSATVAQDSCFQRNLQGSYYGYCTKEIGYYGKRFPCAPQDVKCGRLYCLDNSFKKNMRCKNDYSYADENKGIVEPGTKCEDGKVCINRKCVDVNTAY
• Tag: N-terminal 6xHis-SUMO-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Snake venom zinc metalloproteinase that catalyzes the conversion of prothrombin (F2) to alpha-thrombin through formation of a thrombin intermediate. Has a low Km for prothrombin and a high kcat. Cleaves the 320-Arg-Ile-321 bond in prothrombin and produces meizothrombin which is ultimately converted to alpha-thrombin by autolysis.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Bioactivity: 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: 60.8 kDa
• 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℃.