|Place of Origin:||China|
|Certification:||NSF ISO 9001 2015|
|Minimum Order Quantity:||100ug|
|Packaging Details:||ice packaging|
|Supply Ability:||1000g per week|
|Product:||Sequencing Grade Trypsin||Manufacturer:||YaxinBio|
|Purified By:||HPLC||Specific Activity:||NLT 4500 USP U/mg Pro|
|Purity(HPLC):||≥95%||SDS-PAGE:||Single Major Band|
Sequencing Grade Modified Trypsin Used For Protein Identification
Sequencing Grade Trypsin
Storage temperature: 2-8℃
Source: Sequencing grade modified trypsin is a genetically engineered methylation modified protein expressed in E.coli
Protein Sequence:The amino acid sequence of sequencing grade modified trypsin is identical to porcine pancreas-derived trypsin
YaxinBio sequencing grade trypsin is a genetically engineered protein expressed in E.coli and the amino acid sequence of recombinant trypsin is identical to porcine pancreas-derived trypsin. Recombinant trypsin is free of any other proteases activities, and TPCK is unnecessary and not contained. Unmodified trypsin is subject to auto-proteolysis, generating fragments that can interfere with protein sequencing or HPLC/MS peptides analysis. YaxinBio’s sequencing grade modified trypsin is recombinant trypsin modified by reductive methylation, rendering it resistant to proteolytic digestion.
It is recommended to dissolve or dilute with 50 mM HAc or 1 mM HCl. When used, dilute in 50 mM NH4HCO3 or ph7.0-8.0 buffer solution. 1 mM CaCl2 is recommended In the digestion buffer. The ratio to aimed protein is 1:50 to 1:1000 (w/w).The optimum pH is pH7.0-8.0.
STABILITY OF STORAGE AND TRANSPORT
Stability of storage: Sequencing grade trypsin lyophilized should be stored under 2-8℃ in sealed container.
It is stable within 24 months.After dissolved with 1mM HCl or 50mM HAC, it should be stored under -20℃.
It is no activity loss after 5 times repeated freezing and thawing.
Stability of transport: The product is stable by blue ice insulation transport.
Recombinant V8 protease
Sequencing grade chymotrypsin
Sequencing grade carboxypeptidase B
Contact Person: Miss Eland