Recombinant Mouse Metalloproteinase inhibitor 4 (Timp4)
CAT:
399-CSB-EP867470MO-03
Size:
1 mg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Mouse Metalloproteinase inhibitor 4 (Timp4)
- CAS Number: 9000-83-3
- Gene Name: Timp4
- UniProt: Q9JHB3
- Expression Region: 30-224aa
- Organism: Mus musculus
- Target Sequence: CSCAPAHPQQHFCHSALVIRAKISSEKVVPASKDPADTQKLIRYEIKQIKMFKGFEKAKDIQYVYTPFDSSLCGVKLETNSHKQYLLTGQILSDGKVFIHLCNYIEPWEDLSLVQRESLNHHYHQNCGCQITTCYAVPCTISAPNECLWTDWLLERKLYGYQAQHYVCMKHVDGICSWYRGHLHLRKEYVDIIQP
- Tag: N-terminal 6xHis-SUMO-tagged
- Source: E.coli
- Field of Research: Cancer
- Assay Type: In Stock Protein
- Relevance: Complexes with metalloproteinases (such as collagenases) and irreversibly inactivates them by binding to their catalytic zinc cofactor.
- 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: 35.6 kDa
- References & Citations: "Characterization of the murine Timp4 gene, localization within intron 5 of the synapsin 2 gene and tissue distribution of the mRNA." Rahkonen O.P., Koskivirta I.M., Oksjoki S.M., Jokinen E., Vuorio E.I. Biochim Biophys Acta 1577:45-52 (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℃.