Recombinant Human Proprotein convertase subtilisin/kexin type 6 (PCSK6), partial

Product Specifications

Product Name Alternative

(Paired basic amino acid cleaving enzyme 4) (Subtilisin-like proprotein convertase 4) (SPC4) (Subtilisin/kexin-like protease PACE4)

Abbreviation

Recombinant Human PCSK6 protein, partial

Gene Name

PCSK6

UniProt

P29122

Expression Region

860-969aa

Organism

Homo sapiens (Human)

Target Sequence

REECIHCAKNFHFHDWKCVPACGEGFYPEEMPGLPHKVCRRCDENCLSCAGSSRNCSRCKTGFTQLGTSCITNHTCSNADETFCEMVKSNRLCERKLFIQFCCRTCLLAG

Tag

C-terminal hFc1-tagged

Type

In Stock Protein

Source

Mammalian cell

Field of Research

Neuroscience

Relevance

Serine endoprotease that processes various proproteins by cleavage at paired basic amino acids, recognizing the RXXX[KR]R consensus motif. Likely functions in the constitutive secretory pathway, with unique restricted distribution in both neuroendocrine and non-neuroendocrine tissues.

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.

Molecular Weight

43.6 kDa

References & Citations

"Extraembryonic proteases regulate Nodal signalling during gastrulation." Beck S., Le Good J.A., Guzman M., Ben Haim N., Roy K., Beermann F., Constam D.B. Nat Cell Biol 4:981-985 (2002)

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.