Recombinant Meleagris gallopavo Acrosin (ACR)

Product Specifications

Product Name Alternative

Proacrosin

Abbreviation

Recombinant Meleagris gallopavo ACR protein

Gene Name

ACR

UniProt

Q2UVH8

Expression Region

20-346aa

Organism

Meleagris gallopavo (Common turkey)

Target Sequence

FSGGCDTCGLRPVAYHYGGMRVVGGTEALHGSWPWIVSIQNPRFAGTGHMCGGSLITPQWVLSAAHCFGRPNYILQSRVVIGANDLTQLGQEVEVRSIRRAILHEYFNNKTMINDIALLELDRPVHCSYYIQLACVPDPSLRVSELTDCYVSGWGHMGMRSAAPTQTAEVLQEAKVHLLDLNLCNSSHWYDGVLHSHNLCAGYPQGGIDTCQGDSGGPLMCRDSSADYFWLVGVTSWGRGCGRAFRPGIYTSTQHFYNWILLQVRAAAHPTSRTWSHYMSTSSYHHGPNAVPTQPSVSDSCPFPAQKLREFFTGVQNLLQSLWGSKA

Tag

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

Type

Developed Protein

Source

Baculovirus

Field of Research

Others

Relevance

Serine protease of trypsin-like cleavage specificity. Synthesized in a zymogen form, proacrosin and stored in the acrosome

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

Serine protease of trypsin-like cleavage specificity. Synthesized in a zymogen form, proacrosin and stored in the acrosome (By similarity) .

Molecular Weight

80.1 kDa

References & Citations

"Acrosin activity in turkey spermatozoa: assay by clinical method and effect of zinc and benzamidine on the activity." Glogowski J., Jankowski J., Faruga A., Ottobre J.S., Ciereszko A. Theriogenology 56:889-901 (2001)

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.