Recombinant Human Carbonic anhydrase 2 (CA2) (Active)
Product Specifications
CAS Number
9000-83-3
Gene Name
CA2
UniProt
P00918
Expression Region
1-260aa
Organism
Homo sapiens
Target Sequence
MSHHWGYGKHNGPEHWHKDFPIAKGERQSPVDIDTHTAKYDPSLKPLSVSYDQATSLRILNNGHAFNVEFDDSQDKAVLKGGPLDGTYRLIQFHFHWGSLDGQGSEHTVDKKKYAAELHLVHWNTKYGDFGKAVQQPDGLAVLGIFLKVGSAKPGLQKVVDVLDSIKTKGKSADFTNFDPRGLLPESLDYWTYPGSLTTPPLLECVTWIVLKEPISVSSEQVLKFRKLNFNGEGEPEELMVDNWRPAQPLKNRQIKASFK
Tag
C-terminal 10xHis-tagged
Source
Mammalian cell
Field of Research
Signal Transduction
Assay Type
Active Protein & In Stock Protein
Relevance
Catalyzes the reversible hydration of carbon dioxide.
Can also hydrate cyanamide to urea.
Stimulates the chloride-bicarbonate exchange activity of SLC26A6.
Essential for bone resorption and osteoclast differentiation.
Involved in the regulation of fluid secretion into the anterior chamber of the eye. Contributes to intracellular pH regulation in the duodenal upper villous epithelium during proton-coupled peptide absorption.
Endotoxin
Less than 1.0 EU/ug as determined by LAL method.
Purity
Greater than 95% as determined by SDS-PAGE.
Activity
Yes
Bioactivity
Measured by its esterase activity. The specific activity is >2600 pmol/min/µg.
Length
Full Length
Form
Lyophilized powder
Buffer
Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Molecular Weight
30.7 kDa
References & Citations
Regulation of the human NBC3 Na+/HCO3- cotransporter by carbonic anhydrase II and PKA.
Loiselle F.B., Morgan P.E., Alvarez B.V., Casey J.R.
Am. J. Physiol. 286:C1423-C1433 (2004)
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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
Protein Length
Full Length
Available Sizes
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