Recombinant Human Carbonic anhydrase 1 (CA1) (Active)

CAT:
399-GTR04827136
Size:
50 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human Carbonic anhydrase 1 (CA1) (Active)

  • CAS Number:

    9000-83-3

  • Gene Name:

    CA1

  • UniProt:

    P00915

  • Expression Region:

    2-261aa

  • Organism:

    Homo sapiens

  • Target Sequence:

    ASPDWGYDDKNGPEQWSKLYPIANGNNQSPVDIKTSETKHDTSLKPISVSYNPATAKEIINVGHSFHVNFEDNDNRSVLKGGPFSDSYRLFQFHFHWGSTNEHGSEHTVDGVKYSAELHVAHWNSAKYSSLAEAASKADGLAVIGVLMKVGEANPKLQKVLDALQAIKTKGKRAPFTNFDPSTLLPSSLDFWTYPGSLTHPPLYESVTWIICKESISVSSEQLAQFRSLLSNVEGDNAVPMQHNNRPTQPLKGRTVRASF

  • Tag:

    C-terminal 6xHis-tagged

  • Source:

    E.coli

  • Field of Research:

    Cell Biology

  • Assay Type:

    Active Protein & In Stock Protein

  • Relevance:

    Carbonic Anhydrase 1 (CA1) is a cytosolic enzyme, belonging to the alpha-carbonic anhydrase family. It is highly expressed in erythrocytes and acts as an early marker for erythroid differentiation. Carbonic anhydrase 1 plays a improtant role in many biological processes such as calcification, cellular respiration, bone resorption, acid-base balance. It is activated by imidazole, histamine, L-adrenaline, L- and D-histidine, and L- and D-phenylalanine. At the same time, It is inhibited by sulfonamide derivatives and coumarins. In addition, CA1 is a zinc metalloenzyme that has reversible hydration of carbon dioxide. It can hydrate cyanamide to urea.

  • Endotoxin:

    Less than 1.0 EU/µg as determined by LAL method.

  • Purity:

    Greater than 95% as determined by SDS-PAGE.

  • Activity:

    Yes

  • Bioactivity:

    The esterase activity is determined to be greater than 500 pmol/min/ug

  • Length:

    Full Length of Mature Protein

  • Form:

    Liquid

  • Buffer:

    0.2 μm filtered 20 mM Tris-HCl, 150 mM NaCl, 10% Glycerol, pH 8.0

  • Function:

    Reversible hydration of carbon dioxide. Can hydrates cyanamide to urea.

  • Molecular Weight:

    29.93 kDa

  • 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℃.