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Recombinant Human Protachykinin-1 (TAC1)

Product Specifications

Product Name Alternative

Neuromedin L Substance K

Abbreviation

Recombinant Human TAC1 protein

Gene Name

TAC1

UniProt

P20366

Expression Region

1-129aa

Organism

Homo sapiens (Human)

Target Sequence

MKILVALAVFFLVSTQLFAEEIGANDDLNYWSDWYDSDQIKEELPEPFEHLLQRIARRPKPQQFFGLMGKRDADSSIEKQVALLKALYGHGQISHKRHKTDSFVGLMGKRALNSVAYERSAMQNYERRR

Tag

N-terminal GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

Tachykinins are active peptides which excite neurons, evoke behavioral responses, are potent vasodilators and secretagogues, and contract (directly or indirectly) many smooth muscles.

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

Tachykinins are active peptides which excite neurons, evoke behavioral responses, are potent vasodilators and secretagogues, and contract (directly or indirectly) many smooth muscles.

Molecular Weight

42 kDa

References & Citations

"The status, quality, and expansion of the NIH full-length cDNA project: the Mammalian Gene Collection (MGC) ." The MGC Project Team Genome Res. 14:2121-2127 (2004)

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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