Recombinant Bitis gabonica Thrombin-like enzyme gabonase, partial

• Product Name Alternative:

  Fibrinogen-clotting enzyme Snake venom serine protease

• Abbreviation:

  Recombinant Bitis gabonica Thrombin-like enzyme gabonase protein, partial

• UniProt:

  P0C577

• Expression Region:

  1-19aa

• Organism:

  Bitis gabonica (Gaboon adder) (Gaboon viper)

• Target Sequence:

  VVGGAECKIDGHRCLALLY

• Tag:

  Tag-Free

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Thrombin-like snake venom serine protease. Releases both fibrinopeptides A and B from fibrinogen (FGA and FGB) to form fibrin clots. Also activates factor XIII (F13A) . The activity of the enzyme is stabilized by calcium ion.

• 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:

  Thrombin-like snake venom serine protease. Releases both fibrinopeptides A and B from fibrinogen (FGA and FGB) to form fibrin clots. Also activates factor XIII (F13A) . The activity of the enzyme is stabilized by calcium ion.

• Molecular Weight:

  2 kDa

• References & Citations:

  "Thrombin-like enzyme from the venom of Bitis gabonica. Purification, properties, and coagulant actions." Pirkle H., Theodor I., Miyada D., Simmons G. J. Biol. Chem. 261:8830-8835 (1986)

• 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