Recombinant Chicken Myosin light chain kinase, smooth muscle (Mylk), partial

• Product Name Alternative:

  Telokin

• Abbreviation:

  Recombinant Chicken Mylk protein, partial

• Gene Name:

  Mylk

• UniProt:

  P11799

• Expression Region:

  1435-1722aa

• Organism:

  Gallus gallus (Chicken)

• Target Sequence:

  EVNYRTVTINTEQKVSDVYNIEERLGSGKFGQVFRLVEKKTGKVWAGKFFKAYSAKEKENIRDEISIMNCLHHPKLVQCVDAFEEKANIVMVLEMVSGGELFERIIDEDFELTERECIKYMRQISEGVEYIHKQGIVHLDLKPENIMCVNKTGTSIKLIDFGLARRLESAGSLKVLFGTPEFVAPEVINYEPIGYETDMWSIGVICYILVSGLSPFMGDNDNETLANVTSATWDFDDEAFDEISDDAKDFISNLLKKDMKSRLNCTQCLQHPWLQKDTKNMEAKKLSK

• Tag:

  N-terminal 10xHis-SUMO-tagged and C-terminal MYC-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Phosphorylates a specific serine in the N-terminus of a myosin light chain, which leads to the formation of calmodulin/MLCK signal transduction complexes which allow selective transduction of calcium signals.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% 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.

• Function:

  Phosphorylates a specific serine in the N-terminus of a myosin light chain, which leads to the formation of calmodulin/MLCK signal transduction complexes which allow selective transduction of calcium signals.

• Molecular Weight:

  52.9 kDa

• References & Citations:

  "Multiple gene products are produced from a novel protein kinase transcription region." Watterson D.M., Collinge M., Lukas T.J., van Eldik L.J., Birukov K.G., Stepanova O.V., Shirinsky V.P. FEBS Lett. 373:217-220 (1995)

• 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