Recombinant Macaca fascicularis Alkaline phosphatase, placental type (ALPP) (Active)

• Abbreviation:

  Recombinant Cynomolgus monkey ALPP protein (Active)

• Gene Name:

  ALPP

• UniProt:

  XP_045223825.1

• Expression Region:

  21-504aa

• Organism:

  Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)

• Target Sequence:

  IIPVEEENPDFWNRQAAEALGAAKKLQPIQTAAKNLIIFLGDGMGVSTVTAARILKGQKEEKLGPETPLAMDHFPYVALSKTYSVDKHVPDSAATATAYLCGVKGNFQTIGLSAAARYNQCNTTRGNEVVSVMNRAKKAGKSVGVVTTTRVQHASPAGAYAHTVNRNWYSDANMPGSARREGCKDIATQLISNMDIDVILGGGRKYMFRMGAPDPEYPHDYSQDGTRMDGKNLVQEWLAKHQGARYVWNRTELMQASLDPSVTHLMGLFEPGDMKYEIHRDPTLDPSLMEMTEAALRLLSRNPRGFFLFVEGGRIDHGHHESRAYRALTEAVMFDDAIERAGQLTSEEDTLTLVTADHSHVFSFGAYPLRGSSIFGLAPGKAQDRKAYTALLYGNGPGYVLKDGARPDVTESESGSPEYRQQAAVPLDEETHAGEDVAVFARGPQAHLVHGVQEQSFVAHVMAFAACLEPYTACDLAPPAGTTD

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• Endotoxin:

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

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Unit Definition:One unit is defined as the amount of enzyme required to cleave 1 nmol p-nitro-phenylphosphate (pNPP), in 1 minute at 37°C, pH10.0.The specific activity is >7000 U/mg.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4

• 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:

  54.1 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