Matrix Metalloproteinase 11 (MMP11) Recombinant, Mouse

Size

£342.00

SKU:: 155810
Molecular Weight:: 24.7
Purity:: ≥95%.
Storage Conditions:: -70°C
Supplier:: United States Biological
Format:: Supplied as lyophilized powder from PBS, pH 7.4, 1mM DTT, 0.05% sarcosyl, 5% trehalose, Proclin-300. Reconstitute in sterile PBS, pH 7.2.
Extra Details:: Recombinant protein corresponding to Ala287-Phe491 with an N-Terminal His-Tag from mouse MMP11, expressed in E.coli Swiss/UniProt Accession: Q7TPW7 Amino Acid Sequence: MGHHHHHHSG SEF-ALLEPET PPDVCETSFD AVSTIRGELF FFKAGFVWRL RSGRLQPGYP ALASRHWQGL PSPVDAAFED AQGQIWFFQG AQYWVYDGEK PVLGPAPLSK LGLQGSPVHA ALVWGPEKNK IYFFRGGDYW RFHPRTQRVD NPVPRRSTDW RGVPSEIDAA FQDAEGYAYF LRGHLYWKFD PVKVKVLEGF PRPVGPDFFD CAEPANTF Applications: Suitable for use in ELISA, Western Blot and SDS-PAGE. Other applications not tested. Recommended Dilution: Optimal dilutions to be determined by the researcher. Predicted Molecular Weight: 24.7kD Predicted Isoelectric Point: 6.4 Storage and Stability: Lyophilized powder may be stored at -70°C. Stable for 6 months after receipt. Reconstitute with sterile PBS. Aliquot to avoid repeated freezing and thawing. Store at -70°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer. Accurate Molecular Mass: 17kD as determined by SDS-PAGE reducing conditions Note: The possible reasons that the actual band size differs from the predicted are as follows: 1. Splice variants: Alternative splicing may create different sized proteins from the same gene 2. Relative charge: The composition of amino acids may affect the charge of the protein. 3. Post-translational modification: Phosphorylation, glycosylation, methylation etc. 4. Post-translation cleavage: Many proteins are synthesized as pro-proteins and then cleaved to give the active form. Note: Thermal stability is described by the loss rate of the target protein. The loss rate was determined by accelerated thermal degradation by incubating the protein at 37°C for 48h, with no obvious degradation or precipitation observed. Protein loss is <5% within the expiration date under appropriate storage conditions.

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