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.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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