Recombinant Gloydius ussuriensis Thrombin-like enzyme calobin-1

• Product Name Alternative:

  Calobin I (Fibrinogen-clotting enzyme) (Snake venom serine protease) (SVSP) (SVTLE)

• Abbreviation:

  Recombinant Gloydius ussuriensis Thrombin-like enzyme calobin-1 protein

• UniProt:

  Q91053

• Expression Region:

  25-262aa

• Organism:

  Gloydius ussuriensis (Ussuri mamushi) (Gloydius blomhoffii ussuriensis)

• Target Sequence:

  VIGGDECNINEHRFLVALYNSRSRTLFCGGTLINQEWVLTAAHCERKNFRIKLGIHSKKVPNEDEQTRVPKEKFFCLSSKNYTLWDKDIMLIRLDSPVSNSEHIAPLSLPSSPPSVGSVCRIMGWGRISPTKETYPDVPHCANINLLEYEMCRAPYPEFGLPATSRTLCAGILEGGKDTCRGDSGGPLICNGQFQGIASWGDDPCAQPHKPAAYTKVFDHLDWIQSIIAGNTDASCPP

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Thrombin-like snake venom serine protease. Has a coagulant activity. Acts on alpha-chains of fibrinogen generating fibrinopeptide A.

• 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:

  33.7 kDa

• References & Citations:

  "Purification and molecular cloning of calobin, a thrombin-like enzyme from Agkistrodon caliginosus (Korean viper) ." Hahn B.S., Yang K.Y., Park E.M., Chang I.M., Kim Y.S. J. Biochem. 119:835-843 (1996)

• 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