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Recombinant Human Serine protease inhibitor Kazal-type 1 (SPINK1), partial

Product Specifications

Product Name Alternative

Pancreatic secretory trypsin inhibitor; Tumor-associated trypsin inhibitor; TATI

Abbreviation

Recombinant Human SPINK1 protein, partial

Gene Name

SPINK1

UniProt

P00995

Expression Region

19-79aa

Organism

Homo sapiens (Human)

Target Sequence

GNTGADSLGREAKCYNELNGCTKIYDPVCGTDGNTYPNECVLCFENRKRQTSILIQKSGPC

Tag

N-terminal 6xHis-GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Cell Biology

Relevance

Serine protease inhibitor which exhibits anti-trypsin activity (PubMed:7142173) . In the pancreas, protects against trypsin-catalyzed premature activation of zymogens. In the male reproductive tract, binds to sperm heads where it modulates sperm capacitance by inhibiting calcium uptake and nitrogen oxide (NO) production.

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.

Molecular Weight

38.2 kDa

References & Citations

"Purification and characterization of a tumor-associated trypsin inhibitor from the urine of a patient with ovarian cancer." Huhtala M.-L., Pesonen K., Kalkkinen N., Stenman U.-H. J. Biol. Chem. 257:13713-13716 (1982)

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

Partial

Available Sizes

Curated Selection

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