Recombinant Gloydius ussuriensis Thrombin-like enzyme calobin-1

Recombinant Gloydius ussuriensis Thrombin-like enzyme calobin-1

• CAS Number: 9000-83-3
• UniProt: Q91053
• Expression Region: 25-262aa
• Organism: Gloydius ussuriensis (Ussuri mamushi) (Gloydius blomhoffII ussuriensis)
• Target Sequence: VIGGDECNINEHRFLVALYNSRSRTLFCGGTLINQEWVLTAAHCERKNFRIKLGIHSKKVPNEDEQTRVPKEKFFCLSSKNYTLWDKDIMLIRLDSPVSNSEHIAPLSLPSSPPSVGSVCRIMGWGRISPTKETYPDVPHCANINLLEYEMCRAPYPEFGLPATSRTLCAGILEGGKDTCRGDSGGPLICNGQFQGIASWGDDPCAQPHKPAAYTKVFDHLDWIQSIIAGNTDASCPP
• 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. Has a coagulant activity. Acts on alpha-chains of fibrinogen generating fibrinopeptide A.
• Purity: Greater than 85% 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: 33.7 kDa
• References & Citations: "Purification and molecular cloning of calobin, a thrombin-like enzyme from Agkistrodon caliginosus (Korean viper)." Hahn B.S., Yang K.Y., Park E.M., Chang I.M., Kim Y.S. J. Biochem. 119:835-843 (1996)
• 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℃.