Recombinant Human Proprotein convertase subtilisin/kexin type 6 (PCSK6), partial

• Product Name Alternative:

  (Paired basic amino acid cleaving enzyme 4) (Subtilisin-like proprotein convertase 4) (SPC4) (Subtilisin/kexin-like protease PACE4)

• Abbreviation:

  Recombinant Human PCSK6 protein, partial

• Gene Name:

  PCSK6

• UniProt:

  P29122

• Expression Region:

  860-969aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  REECIHCAKNFHFHDWKCVPACGEGFYPEEMPGLPHKVCRRCDENCLSCAGSSRNCSRCKTGFTQLGTSCITNHTCSNADETFCEMVKSNRLCERKLFIQFCCRTCLLAG

• Tag:

  C-terminal hFc1-tagged

• Type:

  In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Neuroscience

• Relevance:

  Serine endoprotease that processes various proproteins by cleavage at paired basic amino acids, recognizing the RXXX[KR]R consensus motif. Likely functions in the constitutive secretory pathway, with unique restricted distribution in both neuroendocrine and non-neuroendocrine tissues.

• 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:

  43.6 kDa

• References & Citations:

  "Extraembryonic proteases regulate Nodal signalling during gastrulation." Beck S., Le Good J.A., Guzman M., Ben Haim N., Roy K., Beermann F., Constam D.B. Nat Cell Biol 4:981-985 (2002)

• 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