Recombinant Macrovipera lebetina Chymotrypsin-like protease VLCTLP

• UniProt:

  E0Y421

• Expression Region:

  25-257aa

• Organism:

  Macrovipera lebetina (Levantine viper) (Vipera lebetina)

• Target Sequence:

  VVGGDECNINEHRSLVFLYNSSFGCGGTLINQQWVLSAAHCDMENVQIYLGLHNLRLRNQDEQIRVAEEKFFCLSNKSYTKWDKDIMLIRLNSSVTYNTHIAPLSLPSSPPRVGSVCRIMGWGAITSPNETFPNVPHCANINILRYSVCRAAYRGLPAQSRTLCAGILQGGIGSCMGDSGGPLICNGEIQGIVSWGDDICAQPHKPVHYTKVFDYSDWIQSIIAGNTTATCPL

• Tag:

  C-terminal 10xHis-tagged

• Source:

  Mammalian cell

• Field of Research:

  Others

• Assay Type:

  Developed Protein

• Relevance:

  Snake venom serine protease with tyrosine-specific chymotrypsin-like activity. Hydrolyzes the N-acetyl-L-tyrosine ethyl ester (ATEE). Has weak fibrinogenolytic activity. Weakly hydrolyzes azocasein, Aalpha-chain (FGA) and more slowly Bbeta-chain (FGB) of fibrinogen. Optimal substrates are angiotensins I and II (AGT).

• Purity:

  Greater than 95% 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:

  29.1 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