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.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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