Recombinant Mouse Kallikrein 1-related peptidase b22 (Klk1b22)

Product Specifications

Product Name Alternative

Beta-NGF-endopeptidase; Epidermal growth factor-binding protein type A ; EGF-BP AGlandular kallikrein K22 ; mGK-22Nerve growth factor beta chain endopeptidaseTissue kallikrein 22

Abbreviation

Recombinant Mouse Klk1b22 protein

Gene Name

Klk1b22

UniProt

P15948

Expression Region

25-259aa

Organism

Mus musculus (Mouse)

Target Sequence

ILGGFKCEKNSQPWQVAVYYLDEYLCGGVLLDRNWVLTAAHCYEDKYNIWLGKNKLFQDEPSAQHRLVSKSFPHPDFNMSLLQSVPTGADLSNDLMLLRLSKPADITDVVKPIDLPTTEPKLGSTCLASGWGSINQLIYQNPNDLQCVSIKLHPNEVCVKAHILKVTDVMLCAGEMNGGKDTCKGDSGGPLICDGVLQGITSWGSTPCGEPNAPAIYTKLIKFTSWIKDTMAKNP

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Glandular kallikreins cleave Met-Lys and Arg-Ser bonds in kininogen to release Lys-bradykinin.

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.

Molecular Weight

41.8 kDa

References & Citations

Mouse glandular kallikrein genes. Structure and partial sequence analysis of the kallikrein gene locus.Evans B.A., Drinkwater C.C., Richards R.I.J. Biol. Chem. 262:8027-8034 (1987)

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.