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Recombinant Human Low molecular weight phosphotyrosine protein phosphatase (ACP1)

Product Specifications

Product Name Alternative

Adipocyte acid phosphatase Low molecular weight cytosolic acid phosphatase (EC:3.1.3.2) Red cell acid phosphatase 1

Abbreviation

Recombinant Human ACP1 protein

Gene Name

ACP1

UniProt

P24666

Expression Region

1-158aa

Organism

Homo sapiens (Human)

Target Sequence

MAEQATKSVLFVCLGNICRSPIAEAVFRKLVTDQNISENWRVDSAATSGYEIGNPPDYRGQSCMKRHGIPMSHVARQITKEDFATFDYILCMDESNLRDLNRKSNQVKTCKAKIELLGSYDPQKQLIIEDPYYGNDSDFETVYQQCVRCCRAFLEKAH

Tag

Tag-Free

Type

Developed Protein

Source

E.coli

Field of Research

Cell Biology

Relevance

Acts on tyrosine phosphorylated proteins, low-MW aryl phosphates and natural and synthetic acyl phosphates. Isoform 3 does not possess phosphatase activity.

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

Acts on tyrosine phosphorylated proteins, low-MW aryl phosphates and natural and synthetic acyl phosphates. Isoform 3 does not possess phosphatase activity.

Molecular Weight

18 kDa

References & Citations

"Human red cell acid phosphatase (ACP1) . The amino acid sequence of the two isozymes Bf and Bs encoded by the ACP1*B allele." Dissing J., Johnsen A.H., Sensabaugh G.F. J. Biol. Chem. 266:20619-20625 (1991)

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

Curated Selection

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