Recombinant Human Carboxypeptidase D (CPD) , partial

CAT:
399-CSB-EP005885HU1-03
Size:
1 mg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Human Carboxypeptidase D (CPD) , partial - image 1

Recombinant Human Carboxypeptidase D (CPD) , partial

  • CAS Number:

    9000-83-3
  • Gene Name:

    CPD
  • UniProt:

    O75976
  • Expression Region:

    383-461aa
  • Organism:

    Homo sapiens
  • Target Sequence:

    GVKGFVKDSITGSGLENATISVAGINHNITTGRFGDFYRLLVPGTYNLTVVLTGYMPLTVTNVVVKEGPATEVDFSLRP
  • Tag:

    N-terminal 10xHis-tagged and C-terminal Myc-tagged
  • Source:

    E.coli
  • Field of Research:

    Epigenetics and Nuclear Signaling
  • Assay Type:

    Developed Protein
  • Relevance:

    Releases C-terminal Arg and Lys from polypeptides
  • Purity:

    Greater than 85% as determined by SDS-PAGE.
  • Activity:

    Not Test
  • Length:

    Partial
  • 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
  • Molecular Weight:

    15.8 kDa
  • References & Citations:

    "Sequence of human carboxypeptidase D reveals it to be a member of the regulatory carboxypeptidase family with three tandem active site domains." Tan F., Rehli M., Krause S.W., Skidgel R.A. Biochem. J. 327:81-87 (1997)
  • 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.