Recombinant Hydrophis schistosus Basic phospholipase A2
Product Specifications
Product Name Alternative
(svPLA2) (Myotoxin) (Phosphatidylcholine 2-acylhydrolase) (Toxin VI-5) (Toxin VI:5b)
Abbreviation
Recombinant Hydrophis schistosus Basic phospholipase A2 protein
UniProt
P00610
Expression Region
1-119aa
Organism
Hydrophis schistosus (Beaked sea snake) (Enhydrina schistosa)
Target Sequence
NLVQFSYVITCANHNRRSSLDYADYGCYCGAGGSGTPVDELDRCCKIHDDCYGEAEKQGCYPKMLMYDYYCGSNGPYCRNVKKKCNRKVCDCDVAAAECFARNAYNNANYNIDTKKRCK
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Snake venom phospholipase A2 (PLA2) that has several activities. It is myotoxic, has weak anticoagulant activity and inhibits neuromuscular transmission by blocking acetylcholine release from the nerve termini. PLA2 catalyzes the calcium-dependent hydrolysis of the 2-acyl groups in 3-sn-phosphoglycerides.
Endotoxin
Not test
Purity
Greater than 85% 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.
Molecular Weight
20.9 kDa
References & Citations
"Structure-function relationships of phospholipases. The anticoagulant region of phospholipases A2." Kini R.M., Evans H.J. J. Biol. Chem. 262:14402-14407 (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
Available Sizes
Frequently Asked Questions
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