Recombinant Mouse Calcium/calmodulin-dependent protein kinase II inhibitor 1 (Camk2n1)

Product Specifications

Product Name Alternative

Calcium/calmodulin-dependent protein kinase II inhibitor alpha ; mCaMKIINalpha

Abbreviation

Recombinant Mouse Camk2n1 protein

Gene Name

Camk2n1

UniProt

Q6QWF9

Expression Region

1-78aa

Organism

Mus musculus (Mouse)

Target Sequence

MSEVLPYGDEKLSPYGDGGDVGQIFSCRLQDTNNFFGAGQSKRPPKLGQIGRSKRVVIEDDRIDDVLKTMTDKAPPGV

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Potent and specific inhibitor of CaM-kinase II (CAMK2) .

Endotoxin

Not test

Purity

Greater than 90% as determined by SDS-PAGE.

Activity

Not Test

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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Function

Potent and specific inhibitor of CaM-kinase II (CAMK2) .

Molecular Weight

24.5 kDa

References & Citations

Lineage-specific biology revealed by a finished genome assembly of the mouse.Church D.M., Goodstadt L., Hillier L.W., Zody M.C., Goldstein S., She X., Bult C.J., Agarwala R., Cherry J.L., DiCuccio M., Hlavina W., Kapustin Y., Meric P., Maglott D., Birtle Z., Marques A.C., Graves T., Zhou S. , Teague B., Potamousis K., Churas C., Place M., Herschleb J., Runnheim R., Forrest D., Amos-Landgraf J., Schwartz D.C., Cheng Z., Lindblad-Toh K., Eichler E.E., Ponting C.P.PLoS Biol. 7:E1000112-E1000112 (2009)

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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.