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Recombinant Mouse Cathepsin G (Ctsg)

Product Specifications

Product Name Alternative

Vimentin-specific protease ; VSP

Abbreviation

Recombinant Mouse Ctsg protein

Gene Name

Ctsg

UniProt

P28293

Expression Region

21-261aa

Organism

Mus musculus (Mouse)

Target Sequence

IIGGREARPHSYPYMAFLLIQSPEGLSACGGFLVREDFVLTAAHCLGSSINVTLGAHNIQMRERTQQLITVLRAIRHPDYNPQNIRNDIMLLQLRRRARRSGSVKPVALPQASKKLQPGDLCTVAGWGRVSQSRGTNVLQEVQLRVQMDQMCANRFQFYNSQTQICVGNPRERKSAFRGDSGGPLVCSNVAQGIVSYGSNNGNPPAVFTKIQSFMPWIKRTMRRFAPRYQRPANSLSQAQT

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

This vimentin-specific protease may regulate the reorganization of vimentin filaments, occurring during cell differentiation, movent and mitosis.

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

This vimentin-specific protease may regulate the reorganization of vimentin filaments, occurring during cell differentiation, movement and mitosis.

Molecular Weight

42.9 kDa

References & Citations

Molecular cloning, chromosomal location, and tissue-specific expression of the murine cathepsin G gene.Heusel J.W., Scarpati E.M., Jenkins N.A., Gilbert D.J., Copeland N.G., Shapiro S.D., Ley T.J.Blood 81:1614-1623 (1993)

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.

Protein Length

Full Length of Mature Protein

Available Sizes

Frequently Asked Questions

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