Recombinant Human Matrix metalloproteinase-20 (MMP20)

• CAS Number:

  9000-83-3

• Gene Name:

  MMP20

• UniProt:

  O60882

• Expression Region:

  108-483aa

• Organism:

  Homo sapiens

• Target Sequence:

  YRLFPGEPKWKKNTLTYRISKYTPSMSSVEVDKAVEMALQAWSSAVPLSFVRINSGEADIMISFENGDHGDSYPFDGPRGTLAHAFAPGEGLGGDTHFDNAEKWTMGTNGFNLFTVAAHEFGHALGLAHSTDPSALMYPTYKYKNPYGFHLPKDDVKGIQALYGPRKVFLGKPTLPHAPHHKPSIPDLCDSSSSFDAVTMLGKELLLFKDRIFWRRQVHLRTGIRPSTITSSFPQLMSNVDAAYEVAERGTAYFFKGPHYWITRGFQMQGPPRTIYDFGFPRHVQQIDAAVYLREPQKTLFFVGDEYYSYDERKRKMEKDYPKNTEEEFSGVNGQIDAAVELNGYIYFFSGPKTYKYDTEKEDVVSVVKSSSWIGC

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Source:

  Mammalian cell

• Field of Research:

  Others

• Assay Type:

  Developed Protein

• Relevance:

  Degrades amelogenin, the major protein component of the enamel matrix and two of the macromolecules characterizing the cartilage extracellular matrix: aggrecan and the cartilage oligomeric matrix protein. May play a central role in tooth enamel formation. Cleaves aggrecan at the '360-Asn-|-Phe-361' site.

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Full Length of Mature Protein

• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  47.6 kDa

• References & Citations:

  "Catalytic domain of MMP20 (Enamelysin) - the NMR structure of a new matrix metalloproteinase." Arendt Y., Banci L., Bertini I., Cantini F., Cozzi R., Del Conte R., Gonnelli L. FEBS Lett. 581:4723-4726 (2007)

• 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℃.