Recombinant Bauhinia ungulata Factor Xa inhibitor BuXI (BuXI)
Product Specifications
Product Name Alternative
Factor Xa inhibitor BuXI
Abbreviation
Recombinant Bauhinia ungulata BuXI protein
Gene Name
BuXI
UniProt
P83594
Expression Region
1-172aa
Organism
Bauhinia ungulata (Orchid tree)
Target Sequence
DIVLDTDGKPVNNGGQYYIIPAFRGNGGGLELTRVGRETCPHTVVQASSEISNGLPVMIAALPRTMFISTAWRVSIQFLKVPTCTPKPSYWHIPQDSDMEGSVEVRVDERFPLEFRIEKVSEDAYKLMHCPSSSDSCRDLGIAIDEENNRRLVVRDGKPLLVRFKEANQDSE
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Inhibits bovine trypsin and chymotrypsin, and human plasmin, plasma kallikrein, factor XIIa and factor Xa.
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
Inhibits bovine trypsin and chymotrypsin, and human plasmin, plasma kallikrein, factor XIIa and factor Xa.
Molecular Weight
23.2 kDa
References & Citations
Kinetic characterization of factor Xa binding using a quenched fluorescent substrate based on the reactive site of factor Xa inhibitor from Bauhinia ungulata seeds.Oliva M.L.V., Andrade S.A., Juliano M.A., Sallai R.C., Torquato R.J., Sampaio M.U., Pott V.J., Sampaio C.A.M.Curr. Med. Chem. 10:1085-1093 (2003)
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
Available Sizes
Frequently Asked Questions
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