Recombinant Human Group XIIA secretory phospholipase A2 (PLA2G12A)
CAT:
399-CSB-BP863638HU(A4)-02
Size:
100 µg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
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Recombinant Human Group XIIA secretory phospholipase A2 (PLA2G12A)
- CAS Number: 9000-83-3
- Gene Name: PLA2G12A
- UniProt: Q9BZM1
- Expression Region: 23-189aa
- Organism: Homo sapiens
- Target Sequence: QEQAQTTDWRATLKTIRNGVHKIDTYLNAALDLLGGEDGLCQYKCSDGSKPFPRYGYKPSPPNGCGSPLFGVHLNIGIPSLTKCCNQHDRCYETCGKSKNDCDEEFQYCLSKICRDVQKTLGLTQHVQACETTVELLFDSVIHLGCKPYLDSQRAACRCHYEEKTDL
- Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
- Source: Baculovirus
- Field of Research: Cardiovascular
- Assay Type: Developed Protein
- Relevance: PA2 catalyzes the calcium-dependent hydrolysis of the 2-acyl groups in 3-sn-phosphoglycerides. Does not exhibit detectable activity toward sn-2-arachidonoyl- or linoleoyl-phosphatidylcholine or -phosphatidylethanolamine.
- 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: 22.6 kDa
- References & Citations: "Cloning and recombinant expression of human group IIF-secreted phospholipase A (2)." Valentin E., Singer A.G., Ghomashchi F., Lazdunski M., Gelb M.H., Lambeau G. Biochem. Biophys. Res. Commun. 279:223-228 (2000)
- 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℃.