Recombinant Bovine Vitamin K-dependent protein Z (PROZ), partial

• Abbreviation:

  Recombinant Bovine PROZ protein, partial

• Gene Name:

  PROZ

• UniProt:

  P00744

• Expression Region:

  47-357aa

• Organism:

  Bos taurus (Bovine)

• Target Sequence:

  GGSPCASQPCLNNGSCQDSIRGYACTCAPGYEGPNCAFAESECHPLRLDGCQHFCYPGPESYTCSCARGHKLGQDRRSCLPHDRCACGTLGPECCQRPQGSQQNLLPFPWQVKLTNSEGKDFCGGVLIQDNFVLTTATCSLLYANISVKTRSHFRLHVRGVHVHTRFEADTGHNDVALLDLARPVRCPDAGRPVCTADADFADSVLLPQPGVLGGWTLRGREMVPLRLRVTHVEPAECGRALNATVTTRTSCERGAAAGAARWVAGGAVVREHRGAWFLTGLLGAAPPEGPGPLLLIKVPRYALWLRQVTQ

• Tag:

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

• Type:

  Developed Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Cardiovascular

• Relevance:

  Inhibits activity of the coagulation protease factor Xa in the presence of SERPINA10, calcium and phospholipids. Appears to assist hemostasis by binding thrombin and promoting its association with phospholipid vesicles.

• 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:

  40.9 kDa

• References & Citations:

  "Amino acid sequence of bovine protein Z: a vitamin K-dependent serine protease homolog." Hoejrup P., Jensen M.S., Petersen T.E. FEBS Lett. 184:333-338 (1985)

• 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