Recombinant Human Kallikrein-2 (KLK2) (Active)

CAT:
399-GTR17011115
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human Kallikrein-2 (KLK2) (Active)

  • Product Name Alternative:

    Kallikrein-2; EC 3.4.21.35; Glandular kallikrein-1; hGK-1; Tissue kallikrein-2

  • Abbreviation:

    Recombinant Human KLK2 protein (Active)

  • Gene Name:

    KLK2

  • UniProt:

    P20151

  • Expression Region:

    19-261aa

  • Organism:

    Homo sapiens (Human)

  • Target Sequence:

    PLIQSRIVGGWECEKHSQPWQVAVYSHGWAHCGGVLVHPQWVLTAAHCLKKNSQVWLGRHNLFEPEDTGQRVPVSHSFPHPLYNMSLLKHQSLRPDEDSSHDLMLLRLSEPAKITDVVKVLGLPTQEPALGTTCYASGWGSIEPEEFLRPRSLQCVSLHLLSNDMCARAYSEKVTEFMLCAGLWTGGKDTCGGDSGGPLVCNGVLQGITSWGPEPCALPEKPAVYTKVVHYRKWIKDTIAANP

  • Tag:

    C-terminal 10xHis-tagged

  • Type:

    Active Protein & In Stock Protein

  • Source:

    Mammalian cell

  • Field of Research:

    Cancer

  • Relevance:

    Glandular kallikreins cleave Met-Lys and Arg-Ser bonds in kininogen to release Lys-bradykinin.

  • Endotoxin:

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

  • Purity:

    Greater than 90% as determined by SDS-PAGE.

  • Activity:

    Yes

  • Bioactivity:

    1Measured by its binding ability in a functional ELISA. Immobilized Human KLK2 at 2 μg/mL can bind Anti-KLK2 recombinant antibody (CSB-RA012453MA1HU) . The EC50 is 0.6741-0.8245 ng/mL. 2Measured by its ability to cleave a flourogenic peptide substrate Pro-Phe-Arg-7-amido-4-methylcoumarin (PFR-AMC) . The specific activity is >350 pmol/min/μg.

  • Form:

    Liquid

  • Buffer:

    0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, pH 8.0

  • Molecular Weight:

    29.6 kDa

  • References & Citations:

    Complete sequencing and characterization of 21,243 full-length human cDNAs. Ota T., Suzuki Y., Nishikawa T., Otsuki T., Sugiyama T., Irie R., Wakamatsu A., Hayashi K., Sato H., Sugano S. Nat. Genet. 36:40-45 (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:

    Full Length