Recombinant Human Kallikrein-12 (KLK12)
CAT:
399-CSB-EP892137HU-01
Size:
20 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No


Recombinant Human Kallikrein-12 (KLK12)
Product Name Alternative:
(Kallikrein-like protein 5) (KLK-L5)Abbreviation:
Recombinant Human KLK12 proteinGene Name:
KLK12UniProt:
Q9UKR0Expression Region:
18-248aaOrganism:
Homo sapiens (Human)Target Sequence:
ATPKIFNGTECGRNSQPWQVGLFEGTSLRCGGVLIDHRWVLTAAHCSGSRYWVRLGEHSLSQLDWTEQIRHSGFSVTHPGYLGASTSHEHDLRLLRLRLPVRVTSSVQPLPLPNDCATAGTECHVSGWGITNHPRNPFPDLLQCLNLSIVSHATCHGVYPGRITSNMVCAGGVPGQDACQGDSGGPLVCGGVLQGLVSWGSVGPCGQDGIPGVYTYICKYVDWIRMIMRNNTag:
N-terminal 10xHis-tagged and C-terminal Myc-taggedType:
Developed ProteinSource:
E.coliField of Research:
CancerEndotoxin:
Not testPurity:
Greater than 90% as determined by SDS-PAGE.Activity:
Not TestForm:
Liquid or Lyophilized powderBuffer:
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.Molecular Weight:
32.4 kDaReferences & Citations:
"Enzymatic properties of human kallikrein-related peptidase 12 (KLK12) ." Memari N., Jiang W., Diamandis E.P., Luo L.Y. Biol Chem 388:427-435 (2007)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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.Protein Length:
Full Length of Mature Protein