Recombinant Mouse Pancreatic triacylglycerol lipase (Pnlip)

REVCFDKLGCFSDDAPWSGTLDRPLKALPWSPAQINTRFLLYTNENPDNYQLITSDASNIRNSNFRTNRKTRIIIHGFIDKGEENWLSDMCKNMFRVESVNCICVDWKGGSRTTYTQATQNVRVVGAEVALLVNVLQSDLGYSLNNVHLIGHSLGSHIAGEAGKRTFGAIGRITGLDPAEPYFQGTPEEVRLDPTDAQFVDAIHTDAGPIIPNLGFGMSQTVGHLDFFPNGGIEMPGCQKNILSQIVDIDGIWEGTRNFAACNHLRSYKFYTDSIVNPTGFAGFSCSSYSLFTANKCFPCGSGGCPQMGHYADRYPGKTSRLYQTFYLNTGDKSNFARWRYQVTVTLSGQKVTGHILVSLFGNGGNSKQYEVFKGSLQPGTSHVNEFDSDVDVGDLQKVKFIWYNNVINPTLPKVGASRITVERNDGRVFNFCSQETVREDVLLTLSPC

Plays an important role in fat metabolism. It preferentially splits the esters of long-chain fatty acids at positions 1 and 3, producing mainly 2-monoacylglycerol and free fatty acids, and shows considerably higher activity against insoluble emulsified substrates than against soluble ones (By similarity) .

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.

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.

Plays an important role in fat metabolism. It preferentially splits the esters of long-chain fatty acids at positions 1 and 3, producing mainly 2-monoacylglycerol and free fatty acids, and shows considerably higher activity against insoluble emulsified substrates than against soluble ones (By similarity) .

"A tissue-specific atlas of mouse protein phosphorylation and expression."Huttlin E.L., Jedrychowski M.P., Elias J.E., Goswami T., Rad R., Beausoleil S.A., Villen J., Haas W., Sowa M.E., Gygi S.P.Cell 143:1174-1189 (2010)

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.