Recombinant Macaca fascicularis Coagulation factor IX (F9) (Active)
Product Specifications
Product Name Alternative
Coagulation factor IX; EC 3.4.21.22; Christmas factor
Abbreviation
Recombinant Cynomolgus monkey F9 protein (Active)
Gene Name
F9
UniProt
G7Q1U2
Expression Region
29-461aa
Organism
Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)
Target Sequence
TVFLDHENANKILNRPKRYNSGKLEEFVQGNLERECMEEKCNFEEAREVFENTEKTTEFWKQYVDGDQCESNPCLNGGSCKDDINSYECWCPFGFEGKNCELDVTCNIKNGRCKQFCKNTADNKVVCSCTEGYRLAENQKSCEPAVPFPCGRVSVSQTSTLTRAETVFPDVEYVNSTEAETILDNITQSTQSFNDFTRVVGGEDAKPGQFPWQVVLNGKVDAFCGGSIVNEKWVVTAAHCVETDAKITVVAGEHNIEETEHTEQKRNVIRIIPHHNYNATINKYNHDIALLELDEPLVLNSYVTPICIADKEYTNIFLKFGSGYVSGWGRVFNKGRSASVLQYLRVPLVDRATCLRSTKFTIYNNMFCAGFHEGGRDSCQGDSGGPHVTEVEGTSFLTGIISWGEECAMKGKYGIYTKVSRYVNWIKEKTKLT
Tag
C-terminal 10xHis-tagged
Type
Active Protein & In Stock Protein
Source
Mammalian cell
Field of Research
Cardiovascular
Relevance
Factor IX is a vitamin K-dependent plasma protein that participates in the intrinsic pathway of blood coagulation by converting factor X to its active form in the presence of Ca2+ ions, phospholipids, and factor VIIIa.
Endotoxin
Less than 1.0 EU/μg as determined by LAL method.
Purity
Greater than 95% as determined by SDS-PAGE.
Activity
Yes
Bioactivity
Measured by its ability to cleave the fluorogenic peptide substrate, MCA-Arg-Pro-Lys-Pro-Val-Glu-NVAL-Trp-Arg-Lys (DNP) NH2. The specific activity is >50 pmol/min/μg.
Form
Lyophilized powder
Buffer
Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4
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
50.1 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.
Transmembrane Domains
0TM
Protein Length
Full Length of Mature Protein
Available Sizes
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