Recombinant Human Alkaline phosphatase, placental type (ALPP), partial

• Product Name Alternative:

  Alkaline phosphatase Regan isozyme Placental alkaline phosphatase 1 Short name: PLAP-1 PLAP

• Abbreviation:

  Recombinant Human ALPP protein, partial

• Gene Name:

  ALPP

• UniProt:

  P05187

• Expression Region:

  117-447aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  TATAYLCGVKGNFQTIGLSAAARFNQCNTTRGNEVISVMNRAKKAGKSVGVVTTTRVQHASPAGTYAHTVNRNWYSDADVPASARQEGCQDIATQLISNMDIDVILGGGRKYMFRMGTPDPEYPDDYSQGGTRLDGKNLVQEWLAKRQGARYVWNRTELMQASLDPSVTHLMGLFEPGDMKYEIHRDSTLDPSLMEMTEAALRLLSRNPRGFFLFVEGGRIDHGHHESRAYRALTETIMFDDAIERAGQLTSEEDTLSLVTADHSHVFSFGGYPLRGSSIFGLAPGKARDRKAYTVLLYGNGPGYVLKDGARPDVTESESGSPEYRQQSAV

• Tag:

  N-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  Baculovirus

• Field of Research:

  Tags & Cell Markers

• Relevance:

  In most mammals there are four different isozymes: placental, placental-like, intestinal and tissue non-specific (liver/bone/kidney) .

• 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:

  38.9 kDa

• References & Citations:

  "Nucleotide sequence of the human placental alkaline phosphatase gene. Evolution of the 5' flanking region by deletion/substitution." Knoll B.J., Rothblum K.N., Longley M.A. J. Biol. Chem. 263:12020-12027 (1988)

• 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