Place of Origin: | China |
Brand Name: | yaxinbio |
Certification: | NSF ISO 9001 2015 |
Model Number: | SRCT10 |
Minimum Order Quantity: | 100ug |
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Packaging Details: | 100ug |
Source: | Recombinant E.coli | Format: | Lyophilized |
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Appearance: | White Or Off White Powder | Specific Activity: | >=1500 USP Units/mg Pro. |
SDS-PAGE: | Single Major Band | Purity(HPLC): | >= 95% |
Sequencing grade human chymotrypsin a recombinant serine endopeptidase expressed in E.coli and purified with HPLC
DESCRIPTION
Sequencing grade chymotrypsin is a recombinant serine endopeptidase expressed in E.coli, purified with HPLC, the gene sequence is the same as human chymotrypsin. Sequencing grade chymotrypsin hydrolyzes at the carboxyl side of aromatic amino acids residues:Tyr, Phe and Trp. Cleavage may also be observed, but at a lower rate, at Leu and Met. The optimal pH is 7.0–9.0.
MAIN FEATURES
Source | Recombinant E. coli |
Appearance | White or off white powder |
Specific activity | >=1500 USP units/mg pro. |
SDS-PAGE | Single major band |
SDS-PAGE (MW) | 24.0±2.4 kDa |
Purity(HPLC) | >= 95% |
Format | Lyophilized |
APPLICATION
1)Protein digests for peptide mapping applications or protein identification by peptide mass fingerprinting or MS/MS spectral matching. It is suitable for digestion reactions in-solution or in-gel.
2)This sequencing grade enzyme can be used alone or in combination with other proteases to produce.
RECOMMEND USAGE
For disolving buffer ,it is 50mMHAC,to get the terminal concentration of 0.5μg/μl,used once time or stored below -20°C.For the digestion buffer,in general,it is 100mM NH4HCO3 containing 5mM CaCl2 ,at 30°C.to dissolve the aim protein and then added chymotrypsin (in general,W:W=1:20-1:100) .Self digestion may occur if temperatures above 37°C.
STORAGE INSTRUCTIONS
Recombinant Chymotrypsin lyophilized should be stored under 2°C-8°C in sealed container. It is stable within 24 months.After dissolved,it should be stored under -20°C.It is stable within 24 months and above 90% activity remained after 3 times repeated freezing and thawing.
Contact Person: Miss Eland