Recombinant Mouse Serine protease 29 (Prss29)
Product Specifications
Product Name Alternative
Implantation serine proteinase 2 ; ISP-2Strypsin-2Strypsin-related protein; Tryptase-like proteinase
Abbreviation
Recombinant Mouse Prss29 protein
Gene Name
Prss29
UniProt
Q99MS4
Expression Region
18-279aa
Organism
Mus musculus (Mouse)
Target Sequence
GTPAPGPEDVLMGIVGGHSAPQGKWPWQVSLRIYRYYWAFWVHNCGGSIIHPQWVLTAAHCIRERDADPSVFRIRVGEAYLYGGKELLSVSRVIIHPDFVHAGLGSDVALLQLAVSVQSFPNVKPVKLPSESLEVTKKDVCWVTGWGAVSTHRSLPPPYRLQQVQVKIIDNSLCEEMYHNATRHRNRGQKLILKDMLCAGNQGQDSCYGDAGGPLVCNVTGSWTLVGVVSWGYGCALRDFPGVYARVQSFLPWITQQMQRFS
Tag
N-terminal 6xHis-B2M-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Involved in bryo hatching and implantation.
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
Involved in embryo hatching and implantation.
Molecular Weight
43.1 kDa
References & Citations
Embryonic hatching enzyme strypsin/ISP1 is expressed with ISP2 in endometrial glands during implantation.O'Sullivan C.M., Liu S.Y., Karpinka J.B., Rancourt D.E.Mol. Reprod. Dev. 62:328-334 (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.
Protein Length
Full Length of Mature Protein
Available Sizes
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