Recombinant Crotalus adamanteus Thrombin-like enzyme crotalase
Product Specifications
Product Name Alternative
Thrombin-like enzyme crotalase; SVTLE; EC 3.4.21.74; Fibrinogen-clotting enzyme; Snake venom serine protease 2; SVSP
Abbreviation
Recombinant Crotalus adamanteus Thrombin-like enzyme crotalase protein
UniProt
F8S114
Expression Region
25-262aa
Organism
Crotalus adamanteus (Eastern diamondback rattlesnake)
Target Sequence
VIGGDECNINEHRFLVALYDYWSQSFLCGGTLINEEWVLTAKHCDRTHILIYVGVHDRSVQFDKEQRRFPKEKYFFDCSNNFTKWDKDIMLIRLNKPVSYSEHIAPLSLPSSPPIVGSVCRAMGWGQTTSPQETLPDVPHCANINLLDYEVCRTAHPQFRLPATSRTLCAGVLEGGIDTCNRDSGGPLICNGQFQGIVFWGPDPCAQPDKPGLYTKVFDHLDWIQSIIAGEKTVNCPP
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Others
Relevance
Thrombin-like snake venom protein that release fibrinopeptide A from fibrinogen (FGA) . Shows both kinin-releasing and coagulant activities.
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
Thrombin-like snake venom protein that release fibrinopeptide A from fibrinogen (FGA) . Shows both kinin-releasing and coagulant activities.
Molecular Weight
28.8 kDa
References & Citations
Kallikrein-like activity of crotalase, a snake venom enzyme that clots fibrinogen.Markland F.S., Kettner C., Schiffman S., Shaw E., Bajwa S.S., Reddy K.N., Kirakossian H., Patkos G.B., Theodor I., Pirkle H.Proc. Natl. Acad. Sci. U.S.A. 79:1688-1692 (1982)
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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