Recombinant Human Trypsin-3 (PRSS3) , partial
CAT:
399-CSB-EP330412HU1-03
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 Trypsin-3 (PRSS3) , partial
- CAS Number: 9000-83-3
- Gene Name: PRSS3
- UniProt: P35030
- Expression Region: 81-303aa
- Organism: Homo sapiens
- Target Sequence: IVGGYTCEENSLPYQVSLNSGSHFCGGSLISEQWVVSAAHCYKTRIQVRLGEHNIKVLEGNEQFINAAKIIRHPKYNRDTLDNDIMLIKLSSPAVINARVSTISLPTTPPAAGTECLISGWGNTLSFGADYPDELKCLDAPVLTQAECKASYPGKITNSMFCVGFLEGGKDSCQRDSGGPVVCNGQLQGVVSWGHGCAWKNRPGVYTKVYNYVDWIKDTIAAN
- Tag: N-terminal 6xHis-tagged
- Source: E.coli
- Field of Research: Signal Transduction
- Assay Type: In Stock Protein
- Relevance: Digestive protease specialized for the degradation of trypsin inhibitors. In the ileum, may be involved in defensin processing, including DEFA5.
- Purity: Greater than 90% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Partial
- 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.
- Function: Digestive protease specialized for the degradation of trypsin inhibitors. In the ileum, may be involved in defensin processing, including DEFA5.
- Molecular Weight: 28.2 kDa
- References & Citations: Cloning of the cDNA encoding human brain trypsinogen and characterization of its product.Wiegand U., Corbach S., Minn A., Kang J., Mueller-Hill B.Gene 136:167-175 (1993)
- 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℃.