Recombinant Mouse Chymotrypsin-like elastase family member 3B (Cela3b)

Product Specifications

Product Name Alternative

Elastase IIIB Elastase-3B Protease E Ela3, Ela3b

Abbreviation

Recombinant Mouse Cela3b protein

Gene Name

Cela3b

UniProt

Q9CQ52

Expression Region

28-269aa

Organism

Mus musculus (Mouse)

Target Sequence

VVNGEEAVPHSWPWQVSLQYEKDGSFHHTCGGSLITPDWVLTAGHCISTSRTYQVVLGEHERGVEEGQEQVIPINAGDLFVHPKWNSMCVSCGNDIALVKLSRSAQLGDAVQLACLPPAGEILPNGAPCYISGWGRLSTNGPLPDKLQQALLPVVDYEHCSRWNWWGLSVKTTMVCAGGDIQSGCNGDSGGPLNCPADNGTWQVHGVTSFVSSLGCNTLRKPTVFTRVSAFIDWIEETIANN

Tag

N-terminal 6xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Cell Biology

Relevance

Efficient protease with alanine specificity but only little elastolytic activity.

Endotoxin

Not test

Purity

Greater than 85% 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

Efficient protease with alanine specificity but only little elastolytic activity.

Molecular Weight

29.6 kDa

References & Citations

"Osteopontin is a novel marker of pancreatic ductal tissues and of undifferentiated pancreatic precursors in mice." Kilic G., Wang J., Sosa-Pineda B. Dev. Dyn. 235:1659-1667 (2006)

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.