Recombinant Crotalus adamanteus Snake venom metalloproteinase adamalysin-2

Product Specifications

Product Name Alternative

Adamalysin II Proteinase II

Abbreviation

Recombinant Crotalus adamanteus Snake venom metalloproteinase adamalysin-2 protein

UniProt

P34179

Expression Region

1-203aa

Organism

Crotalus adamanteus (Eastern diamondback rattlesnake)

Target Sequence

QQNLPQRYIELVVVADRRVFMKYNSDLNIIRTRVHEIVNIINGFYRSLNIDVSLVNLEIWSGQDPLTIQSSSSNTLNSEGLWREKVLLNKKKKDNAQLLTAIEFKCETLGKAYLNSMCNPRSSVGIVKDHSPINLLVAVTMAHELGHNLGMEHDGKDCLRGASLCIMRPGLTPGRSYEFSDDSMGYYQKFLNQYKPQCILNKP

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Has no significant hemorrhagic activity, but inactivates serpins by limited proteolysis of their reactive-site loops.

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

Has no significant hemorrhagic activity, but inactivates serpins by limited proteolysis of their reactive-site loops.

Molecular Weight

27.1 kDa

References & Citations

"First structure of a snake venom metalloproteinase: a prototype for matrix metalloproteinases/collagenases." Gomis-Rueth F.-X., Kress L.F., Bode W. EMBO J. 12:4151-4157 (1993)

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.