Tissue Factor Pathway Inhibitor (TFPI) Recombinant, Rat

Blue Ice

32, 7

Supplied as lyophilized powder from PBS, pH 7.4, 0.01% sarcosyl, 5% trehalose. Reconstitute with sterile 10mM PBS, pH 7.4, to a concentration of 0.1-1mg/ml. Do not vortex.

Recombinant protein corresponding to aa29-302 with an N-Terminal His-Tag from rat TFPI, expressed in E. coli Uniprot/Accession: Q02445.

Amino Acid Sequence:
LPEEDDD TINTDSELRP MKPLHTFCAM KAEDGPCKAM IRSYYFNMNS HQCEEFIYGG CRGNKNRFDT LEECRKTCIP GYKKTTIKTT SGAEKPDFCF LEEDPGICRG FMTRYFYNNQ SKQCEQFKYG GCLGNSNNFE TLEECRNTCE DPVNEVQKGD YVTNQITVTD RTTVNNVVIP QATKAPSQWD YDGPSWCLEP ADSGLCKASE KRFYYNPAIG KCRQFNYTGC GGNNNNFTTK QDCNRACKKD SSKKSSKRAK TQRRRKSFVK VMYENIH

Predicted Isoelectric Point:
8.2

Predicted Molecular Weight:
32.7kD

Accurate Molecular Mass:
36kD as determined by SDS-PAGE reducing conditions

Subcellular Location:
Secreted

Note: The possible reasons that the actual band size differs from the predicted are as follows:
1. Splice variants: Alternative splicing may create different sized proteins from the same gene
2. Relative charge: The composition of amino acids may affect the charge of the protein.
3. Post-translational modification: Phosphorylation, glycosylation, methylation etc.
4. Post-translation cleavage: Many proteins are synthesized as pro-proteins and then cleaved to give the active form.
5. Polymerization of the target protein: Dimerization, multimerization etc.

Applications:
Suitable for use in ELISA, Western Blot and SDS-PAGE. Other applications not tested.

Recommended Dilutions:
Optimal dilutions to be determined by the researcher.

Storage and Stability:
Lyophilized and reconstituted products are stable for 6 months after receipt at -70°C. Reconstitute with sterile PBS. Aliquot to avoid repeated freezing and thawing. Store at -70°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.

Note:
Thermal stability is described by the loss rate of the target protein. The loss rate was determined by accelerated thermal degradation by incubating the protein at 37°C for 48h, with no obvious degradation or precipitation observed. Protein loss is <5% within the expiration date under appropriate storage conditions.