Recombinant Human Calcineurin subunit B type 2 (PPP3R2)

Product Specifications

Product Name Alternative

Calcineurin B-like protein

Abbreviation

Recombinant Human PPP3R2 protein

Gene Name

PPP3R2

UniProt

Q96LZ3

Expression Region

1-170aa

Organism

Homo sapiens (Human)

Target Sequence

GNEASYPAEMCSHFDNDEIKRLGRRFKKLDLDKSGSLSVEEFMSLPELRHNPLVRRVIDVFDTDGDGEVDFKEFILGTSQFSVKGDEEQKLRFAFSIYDMDKDGYISNGELFQVLKMMVGNNLTDWQLQQLVDKTIIILDKDGDGKISFEEFSAVVRDLEIHKKLVLIV

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Regulatory subunit of calcineurin, a calcium-dependent, calmodulin stimulated protein phosphatase. Confers calcium sensitivity

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

Regulatory subunit of calcineurin, a calcium-dependent, calmodulin stimulated protein phosphatase. Confers calcium sensitivity (By similarity) .

Molecular Weight

46.4 kDa

References & Citations

"Characterization of a human regulatory subunit of protein phosphatase 3 gene (PPP3RL) expressed specifically in testis." Liu L., Zhang J., Yuan J., Dang Y., Yang C., Chen X., Xu J., Yu L. Mol. Biol. Rep. 32:41-45 (2005)

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.