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Product Details:
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| Source: | E. Coli | Purified By: | HPLC |
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| Physical Form: | Lyophilized Powder | Specific Activity: | NLT 200 Units/mg Pro |
| Contaminant Activity: | No Trypsin, Chymotrypsin, Carboxypeptidase A, Or Other Proteases Contaminant. | Manufacturer: | YaxinBio |
| Used For: | Insulin Production | Grade: | Sequencing Grade |
| High Light: | trypsin endopeptidase,carboxypeptidase enzyme |
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Recombinant Carboxypeptidase B with sequencing grade acting on insulin production
Description
Carboxypeptidase B catalyzes hydrolysis of the basic amino acids lysine, arginine and histidine from the C-terminal end of polypeptides. The molecular weight is 33.8kD, the pH optimum is 8.0, and pI is 6.0. Carboxypeptidase B is competitively inhibited by arginine and lysine. The enzyme is also inhibited by metal chelating agents, e.g., EDTA. Recombinant Carboxypeptidase B is expressed in E.Coli and purified by high pressure liquid chromatography. There is no trace of other enzyme (such as carboxypeptidase A and chymotrypsin) activity. No protease inhibitors such as PMSF are present in the preparation.
CAS:9025-24-5
EC:3.4.17.2
Source:Rat carboxypeptidase B, expressed in E. Coli.
Main Features
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Source |
E. Coli |
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Purity by HPLC |
≥ 95% |
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Format |
Lyophilized |
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Specific activity |
≥ 200 units/mg pro |
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Contaminant activity |
No chymotrypsin, carboxypeptidase A, or other proteases contaminant. |
Application
Protein structure and sequence analysis, such as hydrolyze basic amino acids lysine, arginine and histidine from the C-terminal end of polypeptides.
Antibody quality control.
Recommend Usage
Prepare 1-10mg/ml carboxypeptidase B with sterile water or 25mM Tris-HCl pH 7.65. The ratio to aimed protein is 1:50 to 1:1000 (w/w), the optimum pH is pH 7-9.
Storage Instruction
Recommend recombinant carboxypeptidase B lyophilized should be stored under 2-8℃ in sealed container. It is stable within 24 months.After dissolved, it should be stored under -20℃, It is stable within 24 months and no activity lose after 10 times repeated freezing and thawing.
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Contact Person: Miss Eland
Tel: +8613482039151
