Recombinant Rat Cathepsin Z (Ctsz)
CAT:
399-CSB-EP006206RA-01
Size:
1 mg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Rat Cathepsin Z (Ctsz)
- CAS Number: 9000-83-3
- Gene Name: Ctsz
- UniProt: Q9R1T3
- Expression Region: 64-306aa
- Organism: Rattus norvegicus
- Target Sequence: LPKNWDWRNVNGVNYASVTRNQHIPQYCGSCWAHGSTSALADRINIKRKGAWPSTLLSVQNVIDCGNAGSCEGGNDLPVWEYAHKHGIPDETCNNYQAKDQECDKFNQCGTCTEFKECHTIQNYTLWRVGDYGSLSGREKMMAEIYANGPISCGIMATERMSNYTGGIYTEYQNQAIINHIISVAGWGVSNDGIEYWIVRNSWGEPWGERGWMRIVTSTYKGGTGSSYNLAIEEACTFGDPIV
- Tag: N-terminal 6xHis-SUMO-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: In Stock Protein
- Relevance: Exhibits carboxy-monopeptidase as well as carboxy-dipeptidase activity . Capable of producing kinin potentiating peptides .
- Purity: Greater than 90% 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: 40.1 kDa
- References & Citations: "Determination of the mRNA sequence of cathepsin Y, a cysteine endopeptidase from rat spleen, and confirmation of its ubiquitous expression." Nakazono E., Kamata Y., Yamafuji K. Biol. Chem. 383:1971-1975 (2002)
- 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℃.