Recombinant Human Intestinal-type alkaline phosphatase (ALPI) (Active)
Product Specifications
Product Name Alternative
(IAP) (Intestinal alkaline phosphatase)
Abbreviation
Recombinant Human ALPI protein (Active)
Gene Name
ALPI
UniProt
P09923
Expression Region
20-503aa
Organism
Homo sapiens (Human)
Target Sequence
VIPAEEENPAFWNRQAAEALDAAKKLQPIQKVAKNLILFLGDGLGVPTVTATRILKGQKNGKLGPETPLAMDRFPYLALSKTYNVDRQVPDSAATATAYLCGVKANFQTIGLSAAARFNQCNTTRGNEVISVMNRAKQAGKSVGVVTTTRVQHASPAGTYAHTVNRNWYSDADMPASARQEGCQDIATQLISNMDIDVILGGGRKYMFPMGTPDPEYPADASQNGIRLDGKNLVQEWLAKHQGAWYVWNRTELMQASLDQSVTHLMGLFEPGDTKYEIHRDPTLDPSLMEMTEAALRLLSRNPRGFYLFVEGGRIDHGHHEGVAYQALTEAVMFDDAIERAGQLTSEEDTLTLVTADHSHVFSFGGYTLRGSSIFGLAPSKAQDSKAYTSILYGNGPGYVFNSGVRPDVNESESGSPDYQQQAAVPLSSETHGGEDVAVFARGPQAHLVHGVQEQSFVAHVMAFAACLEPYTACDLAPPACTTD
Tag
N-terminal 10xHis-tagged
Type
Active Protein & In Stock Protein
Source
Mammalian cell
Field of Research
Signal Transduction
Relevance
Alkaline phosphatase that can hydrolyze various phosphate compounds.
Endotoxin
Less than 1.0 EU/μg as determined by LAL method.
Purity
Greater than 95% as determined by SDS-PAGE.
Activity
YES
Bioactivity
Unit Definition: One unit is defined as the amount of enzyme required to cleave 1 nmol p-nitro-phenylphosphate (pNPP), in 1 minute at 37°C, pH10.0. The specific activity is > 8836.463 U/mg.
Form
Lyophilized powder
Buffer
Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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.
Molecular Weight
55.2 kDa
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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