Recombinant Human Serine protease inhibitor Kazal-type 1 (SPINK1), partial

• Product Name Alternative:

  Pancreatic secretory trypsin inhibitor; Tumor-associated trypsin inhibitor; TATI

• Abbreviation:

  Recombinant Human SPINK1 protein, partial

• Gene Name:

  SPINK1

• UniProt:

  P00995

• Expression Region:

  19-79aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  GNTGADSLGREAKCYNELNGCTKIYDPVCGTDGNTYPNECVLCFENRKRQTSILIQKSGPC

• Tag:

  N-terminal 6xHis-GST-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cell Biology

• Relevance:

  Serine protease inhibitor which exhibits anti-trypsin activity (PubMed:7142173) . In the pancreas, protects against trypsin-catalyzed premature activation of zymogens. In the male reproductive tract, binds to sperm heads where it modulates sperm capacitance by inhibiting calcium uptake and nitrogen oxide (NO) production.

• 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:

  38.2 kDa

• References & Citations:

  "Purification and characterization of a tumor-associated trypsin inhibitor from the urine of a patient with ovarian cancer." Huhtala M.-L., Pesonen K., Kalkkinen N., Stenman U.-H. J. Biol. Chem. 257:13713-13716 (1982)

• 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