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Catalog Number | orb704556 |
---|---|
Category | Proteins |
Description | Recombinant Human Transmembrane protease serine 2(TMPRSS2),partial |
Tag | N-terminal GST-tagged |
Form/Appearance | Lyophilized powder |
Purity | Greater than 85% as determined by SDS-PAGE. |
MW | 53.7 kDa |
UniProt ID | O15393 |
Protein Sequence | IVGGESALPGAWPWQVSLHVQNVHVCGGSIITPEWIVTAAHCVEKPLNNPWHWTAFAGILRQSFMFYGAGYQVEKVISHPNYDSKTKNNDIALMKLQKPLTFNDLVKPVCLPNPGMMLQPEQLCWISGWGATEEKGKTSEVLNAAKVLLIETQRCNSRYVYDNLITPAMICAGFLQGNVDSCQGDSGGPLVTSKNNIWWLIGDTSWGSGCAKAYRPGVYGNVMVFTDWIYRQMRADG |
Protein Length | Partial |
Source | E.coli |
Expression System | Expression Region: 256-492aa. Protein Length: Partial |
Expression Region | 256-492aa |
Endotoxins | Not test. |
Storage | 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℃. |
Buffer/Preservatives | Lyophilized from Tris/PBS-based buffer, 6% Trehalose, pH 8.0 |
Alternative names | (Serine protease 10) (PRSS10) Read more... |
Note | For research use only |
Application notes | 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. |
Expiration Date | 6 months from date of receipt. |
Greater than 85% as determined by SDS-PAGE. | |
44.8 kDa | |
Yeast |
Greater than 85% as determined by SDS-PAGE. | |
47.8 kDa | |
Mammalian cell |
Greater than 90% as determined by SDS-PAGE. | |
46.9 kDa | |
E.coli |
Greater than 85% as determined by SDS-PAGE. | |
46.9 kDa | |
in vitro E.coli expression system |
Greater than 85% as determined by SDS-PAGE. | |
90.6 kDa | |
E.coli |
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