Recombinant Rat Alkaline phosphatase (Alpp), partial (Active)

• Product Name Alternative:

  Alkaline phosphatase; EC:3.1.3.1; Alpp

• Abbreviation:

  Recombinant Rat Alpp protein, partial (Active)

• Gene Name:

  Alpp

• UniProt:

  D4ADM6

• Expression Region:

  19-501aa

• Organism:

  Rattus norvegicus (Rat)

• Target Sequence:

  LVPVEEENPAFWNRKAAEALEAAKKLQPIQTSANNLIILMGDGMGVSTVTATRILKGQQQGHLGPETPLAMDRFPHMALSKTYNTDKQVPDSAGTGTAFLCGVKTNMKVIGLSAAARFNQCNTTWGNEVVSVMHRAKKAGKSVGVVTTTSVQHASPAGTYAHTVNRNWYSDAHMSTAALQEGCKDIAMQLISNTDIDVILGGGRKFMFPKGTPDQEYPTDPQQAGTRLDGRNLVQEWLAKHQGAQYVWNRTELIQASLNRSVTHLMGLFEPNDMKYNIDRDPTQDPSLAEMTEVAVHMLSRNPKGFYLFVEGGRIDHGHHEAIAYRALTEAVMFDSAVDKADKLTSEKDTMIIVTADHSHVFSFGGYTQREASIFGLAPFKAGDGKSFTSILYGNGPGYKLNNGIRADVTEEESSNPTYQQQAAVPLSSETHSGEDVAIFARGPQAHLVHGVQEQNYIAHVMAFAGCLEPYTDCGLAPPAGRS

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• Relevance:

  /

• Endotoxin:

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

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Unit Definition:One unit is defined as the amount of enzyme required to cleave 1 nmol p-nitro-phenylphosphate (pNPP), in 1 minute at 37°C, pH10.0.The specific activity is >8000 pmol/min/ug.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, pH 7.4

• 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:

  53.9 kDa

• References & Citations:

  Genome sequence of the Brown Norway rat yields insights into mammalian evolution. Gibbs R.A., Weinstock G.M., Metzker M.L., Muzny D.M., Sodergren E.J., Scherer S., Scott G., Steffen D., Worley K.C., Collins F.S. Nature 428:493-521 (2004)

• 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