Recombinant Mouse Tripeptidyl-peptidase 2 (Tpp2), partial
Product Specifications
Product Name Alternative
Tripeptidyl aminopeptidase (Tripeptidyl-peptidase II) (TPP-II)
Abbreviation
Recombinant Mouse Tpp2 protein, partial
Gene Name
Tpp2
UniProt
Q64514
Expression Region
44-264aa
Organism
Mus musculus (Mouse)
Target Sequence
DTGVDPGAPGMQVTTDGKPKIIDIIDTTGSGDVNTATEVEPKDGEIIGLSGRVLKIPANWTNPLGKYHIGIKNGYDFYPKALKERIQKERKEKIWDPIHRVALAEACRKQEEFDIANNGSSQANKLIKEELQSQVELLNSFEKKYSDPGPVYDCLVWHDGETWRACVDSNENGDLSKCAVLRNYKEAQEYSSFGTAEMLNYSVNIYDDGNLLSIVTSGGAH
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
Baculovirus
Field of Research
Others
Relevance
Component of the proteolytic cascade acting downstream of the 26S proteasome in the ubiquitin-proteasome pathway. May be able to complement the 26S proteasome function to some extent under conditions in which the latter is inhibited (By similarity) . Stimulates adipogenesis.
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
28.3 kDa
References & Citations
"Characterization of cDNA for murine tripeptidyl-peptidase II reveals alternative splicing." Tomkinson B. Biochem. J. 304:517-523 (1994)
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
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