Recombinant Bothrops jararaca Thrombin-like enzyme bothrombin

Recombinant Bothrops jararaca Thrombin-like enzyme bothrombin

• CAS Number: 9000-83-3
• UniProt: P81661
• Expression Region: 1-232aa
• Organism: Bothrops jararaca (Jararaca) (Bothrops jajaraca)
• Target Sequence: VIGGDECDINEHPFLAFMYYSPQYFCGMTLINQEWVLTAAHCDKTYMRIYLGIHTRSVANDDEVIRYPKEKFICPNKKKNVITDKDIMLIRLNRPVKNSTHIAPISLPSNPPSVGSVCRIMGWGAITTSEDTYPDVPHCANINLFNNTVCREAYNGLPAKTLCAGVLQGGIDTCGGDSGGPLICNGQFQGILSWGSDPCAEPRKPAFYTKVFDYLPWIQSIIAGNKTATCPP
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Thrombin-like snake venom serine protease that clots fibrinogen by releasing fibrinopeptide A from the alpha chain of fibrinogen (FGA), induces platelet aggregation through its interaction with GPIb (GP1BA/GP1BB), and activates factor VIII (F8).
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 33.0 kDa
• References & Citations: "Purification and characterization of bothrombin, a fibrinogen-clotting serine protease from the venom of Bothrops jararaca." Nishida S., Fujimura Y., Miura S., Ozaki Y., Usami Y., Suzuki M., Titani K., Yoshida E., Sugimoto M., Yoshioka A., Fukui H. Biochemistry 33:1843-1849 (1994)
• 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℃.