Recombinant Mouse Palmitoyl-protein thioesterase 1 (Ppt1)

• Product Name Alternative:

  (PPT-1) (Palmitoyl-protein hydrolase 1)

• Abbreviation:

  Recombinant Mouse Ppt1 protein

• Gene Name:

  Ppt1

• UniProt:

  O88531

• Expression Region:

  28-306aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  DPPSPPPLVIWHGMGDSCCNPMSMGVIKKMVEKEIPGIYVLSLEIGKNMMEDVENSFFLNVNVQVNMVCQILEKDPKLQQGYNAIGFSQGGQFLRAVAQRCPTPPMMTLISVGGQHQGVFGLPRCPGESSHICDFIRKSLNAGAYSKLVQERLVQAQYWHDPIKESVYRNYSIFLADINQERCVNESYKKNLMALKKFVMVKFFNDSIVDPVDSEWFGFYRSGQAKETIPLQESTLYTEDRLGLKKMDKAGKLVFLAKEGDHLQISKEWFTAHIIPFLK

• Tag:

  C-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Others

• Relevance:

  Removes thioester-linked fatty acyl groups such as palmitate from modified cysteine residues in proteins or peptides during lysosomal degradation. Prefers acyl chain lengths of 14 to 18 carbons.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% 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:

  33.0 kDa

• References & Citations:

  "Behavioral assessment in mouse models of neuronal ceroid lipofuscinosis using a light-cued T-maze." Wendt K.D., Lei B., Schachtman T.R., Tullis G.E., Ibe M.E., Katz M.L. Behav Brain Res 161:175-182 (2005)

• 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:

  Full Length of Mature Protein