Recombinant Human Testisin (PRSS21)
Product Specifications
Product Name Alternative
Eosinophil serine protease 1
Abbreviation
Recombinant Human PRSS21 protein
Gene Name
PRSS21
UniProt
Q9Y6M0
Expression Region
42-288aa
Organism
Homo sapiens (Human)
Target Sequence
IVGGEDAELGRWPWQGSLRLWDSHVCGVSLLSHRWALTAAHCFETYSDLSDPSGWMVQFGQLTSMPSFWSLQAYYTRYFVSNIYLSPRYLGNSPYDIALVKLSAPVTYTKHIQPICLQASTFEFENRTDCWVTGWGYIKEDEALPSPHTLQEVQVAIINNSMCNHLFLKYSFRKDIFGDMVCAGNAQGGKDACFGDSGGPLACNKNGLWYQIGVVSWGVGCGRPNRPGVYTNISHHFEWIQKLMAQS
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
Mammalian cell
Field of Research
Cancer
Relevance
Could regulate proteolytic events associated with testicular germ cell maturation.
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
Could regulate proteolytic events associated with testicular germ cell maturation.
Molecular Weight
31.8 kDa
References & Citations
"Testisin, a new human serine proteinase expressed by premeiotic testicular germ cells and lost in testicular germ cell tumors." Hooper J.D., Nicol D.L., Dickinson J.L., Eyre H.J., Scarman A.L., Normyle J.F., Stuttgen M.A., Douglas M.L., Loveland K.A., Sutherland G.R., Antalis T.M. Cancer Res. 59:3199-3205 (1999)
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
Curated Selection
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