Recombinant Mouse Alkaline phosphatase, germ cell type (Alpg) (Active)

CAT:
399-CSB-MP4962MO-01
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Mouse Alkaline phosphatase, germ cell type (Alpg) (Active) - image 1

Recombinant Mouse Alkaline phosphatase, germ cell type (Alpg) (Active)

  • Product Name Alternative:

    Alkaline phosphatase, germ cell type, EC:3.1.3.1, Alkaline phosphatase 5, Alkaline phosphatase, placental-like, Embryonic alkaline phosphatase, Embryonic-type alkaline phosphatase
  • Gene Name:

    Alpg
  • UniProt:

    P24823
  • Expression Region:

    19-502aa
  • Organism:

    Mus musculus (Mouse)
  • Tag:

    C-terminal 10xHis-tagged
  • Type:

    Active Protein & In Stock Protein
  • Source:

    Mammalian cell
  • Field of Research:

    Cell Biology
  • Endotoxin:

    Less than 1.0 EU/µg as determined by LAL method.
  • Purity:

    Greater than 95% as determined by SDS-PAGE.
  • 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 >6000 U/mg.
  • Form:

    Lyophilized powder
  • Buffer:

    Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, pH 7.4
  • 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:

    53.9 kDa
  • References & Citations:

    TNAP limits TGF-beta-dependent cardiac and skeletal muscle fibrosis by inactivating the SMAD2/3 transcription factors. Arno B., Galli F., Roostalu U., Aldeiri B.M., Miyake T., Albertini A., Bragg L., Prehar S., McDermott J.C., Cossu G. J Cell Sci 132:jcs234948-jcs234948 (2019)
  • Shelf Life:

    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
  • Target Description:

    VIPVEEENPAFWNRKAAEALDAAKKLKPIQTSAKNLVILMGDGMGVSTVTATRILKGQQQGHLGPETQLAMDRFPHMALSKTYNTDKQIPDSAGTGTAFLCGVKTNMKVIGLSAAARFNQCNTTWGNEVVSVMHRAKKAGKSVGVVTTTSVQHASPAGTYAHTVNRGWYSDAQMPASALQDGCKDISTQLISNMDIDVILGGGRKFMFPKGTPDQEYPTDTKQAGTRLDGRNLVQEWLAKHQGARYVWNRSELIQASLNRSVTHLMGLFEPNDMKYEIHRDPAQDPSLAEMTEVAVRMLSRNPKGFYLFVEGGRIDHGHHETVAYRALTEAVMFDSAVDKADKLTSEQDTMILVTADHSHVFSFGGYTQRGASIFGLAPFKAEDGKSFTSILYGNGPGYKLHNGARADVTEEESSNPTYQQQAAVPLSSETHSGEDVAIFARGPQAHLVHGVQEQNYIAHVMAFAACLEPYTDCGLASPAGQSS