Recombinant Human Testisin (PRSS21)

Product Specifications

Product Name Alternative

Eosinophil serine protease 1

Abbreviation

Recombinant Human PRSS21 protein

Gene Name

PRSS21

UniProt

Q9Y6M0

Expression Region

42-288aa

Organism

Homo sapiens (Human)

Target Sequence

IVGGEDAELGRWPWQGSLRLWDSHVCGVSLLSHRWALTAAHCFETYSDLSDPSGWMVQFGQLTSMPSFWSLQAYYTRYFVSNIYLSPRYLGNSPYDIALVKLSAPVTYTKHIQPICLQASTFEFENRTDCWVTGWGYIKEDEALPSPHTLQEVQVAIINNSMCNHLFLKYSFRKDIFGDMVCAGNAQGGKDACFGDSGGPLACNKNGLWYQIGVVSWGVGCGRPNRPGVYTNISHHFEWIQKLMAQS

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Cancer

Relevance

Could regulate proteolytic events associated with testicular germ cell maturation.

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

Could regulate proteolytic events associated with testicular germ cell maturation.

Molecular Weight

31.8 kDa

References & Citations

"Testisin, a new human serine proteinase expressed by premeiotic testicular germ cells and lost in testicular germ cell tumors." Hooper J.D., Nicol D.L., Dickinson J.L., Eyre H.J., Scarman A.L., Normyle J.F., Stuttgen M.A., Douglas M.L., Loveland K.A., Sutherland G.R., Antalis T.M. Cancer Res. 59:3199-3205 (1999)

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.