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| Place of Origin: | China, Shanghai |
| Brand Name: | YAXINBIO |
| Certification: | NQA ISO 9001:2015 |
| Model Number: | SRCPB01 |
| Minimum Order Quantity: | 100ug |
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| Price: | 198$/100ug |
| Packaging Details: | ice packaging, carton |
| Payment Terms: | T/T |
| Supply Ability: | 1000g per week |
| Product: | Sequencing Grade Carboxypeptidase B | Manufacturer: | YaxinBio |
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| Source: | E. Coli | Specific Activity: | NLT 200 Units/mg Pro |
| Contaminant Activity: | No Trypsin, Chymotrypsin, Carboxypeptidase A, Or Other Proteases Contaminant. | RELATED PRODUCT: | Recombinant Trypsin (sequencing Grade) |
| High Light: | sequencing grade modified trypsin,trypsin endopeptidase |
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Recombinant Carboxypeptidase B, Proteomics Grade, Recombinant Enzyme 200 U/mg pro
Recombinant Carboxypeptidase B
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.
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 Instructions
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.
Contact Person: Miss Eland
Tel: +8613482039151
