Recombinant Bovine Cytosol aminopeptidase (LAP3), partial

Product Specifications

Product Name Alternative

Leucine aminopeptidase 3 ; LAP-3Leucyl aminopeptidasePeptidase SProline aminopeptidase (EC:3.4.11.5) Prolyl aminopeptidase

Abbreviation

Recombinant Bovine LAP3 protein, partial

Gene Name

LAP3

UniProt

P00727

Expression Region

25-64aa

Organism

Bos taurus (Bovine)

Target Sequence

PGPAAADMTKGLVLGIYSKEKEEDEPQFTSAGENFNKLVS

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Presumably involved in the processing and regular turnover of intracellular proteins. Catalyzes the roval of unsubstituted N-terminal amino acids from various peptides.

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

Presumably involved in the processing and regular turnover of intracellular proteins. Catalyzes the removal of unsubstituted N-terminal amino acids from various peptides.

Molecular Weight

20.3 kDa

References & Citations

The genome sequence of taurine cattle a window to ruminant biology and evolution.The bovine genome sequencing and analysis consortiumScience 324:522-528 (2009)

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.