Recombinant Human Carbonic anhydrase 5B, mitochondrial (CA5B) (Active)

• Product Name Alternative:

  Carbonic Anhydrase 5B Mitochondrial; Carbonate Dehydratase VB; Carbonic Anhydrase VB; CA-VB; CA5B

• Abbreviation:

  Recombinant Human CA5B protein (Active)

• Gene Name:

  CA5B

• UniProt:

  Q9Y2D0

• Expression Region:

  34-317aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  CSLYTCTYKTRNRALHPLWESVDLVPGGDRQSPINIRWRDSVYDPGLKPLTISYDPATCLHVWNNGYSFLVEFEDSTDKSVIKGGPLEHNYRLKQFHFHWGAIDAWGSEHTVDSKCFPAELHLVHWNAVRFENFEDAALEENGLAVIGVFLKLGKHHKELQKLVDTLPSIKHKDALVEFGSFDPSCLMPTCPDYWTYSGSLTTPPLSESVTWIIKKQPVEVDHDQLEQFRTLLFTSEGEKEKRMVDNFRPLQPLMNRTVRSSFRHDYVLNVQAKPKPATSQATP

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Carbonic Anhydrase 5B (CA5B) is a member of alpha-carbonic anhydrase family (CAs) that catalyze the reversible hydration of carbon dioxide. CAs is associated with many biological processes, including calcification, respiration, bone resorption, acid-base balance and the formation of aqueous humor. CA5B is highly expressed in heart, pancreas, kidney, placenta, lung, and skeletal muscle, but it is restricted to the liver. CA5B is localized in the mitochondria and shows the highest sequence similarity to the other mitochondrial CA, CA-VA. CA5B is inhibited by coumarins, sulfonamide derivatives such as acetazolamide (AZA), saccharin, and Foscarnet.

• 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 233 pmol/min/μg as measured under the described conditions.

• Form:

  Liquid

• Buffer:

  0.2 μm filtered 20 mM Tris-HCl, 100 mM NaCl, pH 8.0

• Function:

  Reversible hydration of carbon dioxide.

• Molecular Weight:

  33.77 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein