Recombinant Rat Glandular kallikrein-7, submandibular/renal (Klk7)

Product Specifications

Product Name Alternative

Esterase BKallikrein-related protein K1; Proteinase ARSKG-7Tissue kallikrein

Abbreviation

Recombinant Rat Klk7 protein

Gene Name

Klk7

UniProt

P36373

Expression Region

25-261aa

Organism

Rattus norvegicus (Rat)

Target Sequence

VIGGYKCEKNSQPWQVALYSFTKYLCGGVLIDPSWVITAAHCSSNNYQVWLGRNNLLEDEPFAQHRLVSQSFPHPDYKPFLMRNHTRKPGDDHSNDLMLLHLSQPADITDGVKVIDLPTEEPKVGSTCLASGWGSTKPLIWEFPDDLQCVNIHLLSNEKCIKAYKEKVTDLMLCAGELEGGKDTCTGDSGGPLLCDGVLQGITSWGSVPCAKTNMPAIYTKLIKFTSWIKEVMKENP

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Glandular kallikreins cleave Met-Lys and Arg-Ser bonds in kininogen to release Lys-bradykinin. Predominant kallikrein protein in the kidney.

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

Glandular kallikreins cleave Met-Lys and Arg-Ser bonds in kininogen to release Lys-bradykinin. Predominant kallikrein protein in the kidney.

Molecular Weight

30.3 kDa

References & Citations

The expression of two kallikrein gene family members in the rat kidney.Brady J.M., MacDonald R.J.Arch. Biochem. Biophys. 278:342-349 (1990)

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.