Recombinant Mouse Serine protease inhibitor Kazal-type 2 (Spink2)

Product Specifications

Product Name Alternative

Spink2; Serine protease inhibitor Kazal-type 2

Abbreviation

Recombinant Mouse Spink2 protein

Gene Name

Spink2

UniProt

Q8BMY7

Expression Region

17-86aa

Organism

Mus musculus (Mouse)

Target Sequence

HETLDSSDSQIMKRSQFRTPDCGHFDFPACPRNLNPVCGTDMNTYSNECTLCMKIREDGSHINIIKDEPC

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Cell Biology

Relevance

Inhibits trypsin in a dose-dependent manner. Required for maintenance of normal spermatogenesis. May be involved in regulating serine protease-dependent germ cell apoptosis.

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

Inhibits trypsin in a dose-dependent manner. Required for maintenance of normal spermatogenesis. May be involved in regulating serine protease-dependent germ cell apoptosis.

Molecular Weight

15.0 kDa

References & Citations

"Novel miRNA cluster generated by extensive alternate splicing of a multicopy non-coding RNA from mouse Y-heterochromatin." Bhattacharya R., Dhople V.M., Jesudasan R.A. Submitted (JUN-2009)

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.