Recombinant Carcinus maenas Crustacean hyperglycemic hormones, partial
Product Specifications
Product Name Alternative
Crustacean hyperglycemic hormones [Cleaved into: CHH precursor-related peptide; CPRP) ; Crustacean hyperglycemic hormone; CHH) ]
Abbreviation
Recombinant Carcinus maenas Crustacean hyperglycemic hormones protein, partial
UniProt
P14944
Expression Region
67-138aa
Organism
Carcinus maenas (Common shore crab) (Green crab)
Target Sequence
QIYDTSCKGVYDRALFNDLEHVCDDCYNLYRTSYVASACRSNCYSNLVFRQCMDDLLMMDEFDQYARKVQMV
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Hormone found in the sinus gland of isopods and decapods which controls the blood sugar level. Has a secretagogue action over the amylase released from the midgut gland. May act as a stress hormone and may be involved in the control of molting and reproduction.
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
16.0 kDa
References & Citations
"Isolation and amino acid sequence of crustacean hyperglycemic hormone precursor-related peptides." Tensen C.P., Verhoeven A.H.M., Gaus G., Janssen K.P.C., Keller R., van Herp F. Peptides 12:673-681 (1991)
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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