Recombinant Mouse A disintegrin and metalloproteinase with thrombospondin motifs 13 (Adamts13), partial

• Product Name Alternative:

  Von Willebrand factor-cleaving protease (vWF-CP) (vWF-cleaving protease) (ADAM-TS 13) (ADAM-TS13) (ADAMTS-13) (Gm710)

• Abbreviation:

  Recombinant Mouse Adamts13 protein, partial

• Gene Name:

  Adamts13

• UniProt:

  Q769J6

• Expression Region:

  904-1137aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  WTPLVGLCSISCGRGLKELYFLCMDSVLKMPVQEELCGLASKPPSRWEVCRARPCPARWETQVLAPCPVTCGGGRVPLSVRCVQLDRGHPISVPHSKCSPVPKPGSFEDCSPEPCPARWKVLSLGPCSASCGLGTATQMVACMQLDQGHDNEVNETFCKALVRPQASVPCLIADCAFRWHISAWTECSVSCGDGIQRRHDTCLGPQAQVPVPANFCQHLPKPMTVRGCWAGPCA

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Cancer

• Relevance:

  Cleaves the vWF multimers in plasma into smaller forms thereby controlling vWF-mediated platelet thrombus formation.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  31.3 kDa

• References & Citations:

  "The combined roles of ADAMTS13 and VWF in murine models of TTP, endotoxemia, and thrombosis." Chauhan A.K., Walsh M.T., Zhu G., Ginsburg D., Wagner D.D., Motto D.G. Blood 111:3452-3457 (2008)

• 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Partial