Recombinant Rat Intestinal-type alkaline phosphatase 1 (Alpi) (Active)

• Gene Name:

  Alpi

• UniProt:

  P15693

• Expression Region:

  21-511aa

• Organism:

  Rattus norvegicus

• Target Sequence:

  VIPVEEENPVFWNQKAKEALDVAKKLQPIQTSAKNLILFLGDGMGVPTVTATRILKGQLGGHLGPETPLAMDHFPFTALSKTYNVDRQVPDSAGTATAYLCGVKANYKTIGVSAAARFNQCNSTFGNEVFSVMHRAKKAGKSVGVVTTTRVQHASPAGTYAHTVNRDWYSDADMPSSALQEGCKDIATQLISNMDIDVILGGGRKFMFPKGTPDPEYPGDSDQSGVRLDSRNLVEEWLAKYQGTRYVWNREQLMQASQDPAVTRLMGLFEPTEMKYDVNRNASADPSLAEMTEVAVRLLSRNPQGFYLFVEGGRIDQGHHAGTAYLALTEAVMFDSAIEKASQLTNEKDTLTLITADHSHVFAFGGYTLRGTSIFGLAPLNAQDGKSYTSILYGNGPGYVLNSGNRPNVTDAESGDVNYKQQAAVPLSSETHGGEDVAIFARGPQAHLVHGVQEQNYIAHVMAFAGCLEPYTDCGLAPPADENRPTTPVQN

• Tag:

  N-terminal 10xHis-tagged

• Source:

  Mammalian cell

• Field of Research:

  Signal Transduction

• Assay Type:

  Active Protein & In Stock Protein

• Relevance:

  Alkaline phosphatase that can hydrolyze various phosphate compounds.

• Endotoxin:

  Less than 1.0 EU/ug as determined by LAL method.

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  YES

• Bioactivity:

  Unit Definition:One unit is defined as the amount of enzyme required to cleave 1 nmol p-nitro-phenylphosphate (pNPP), in 1 minute at 37°C, pH10.0.The specific activity is >10370.37 U/mg.

• Length:

  Full Length of Mature Protein

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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:

  55.9 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℃.

• Protein Length:

  Full Length of Mature Protein

• CAS Number:

  9000-83-3