
DUSP10 Recombinant eiwit
Kwaliteit
ISO Gecertificeerd
Levering
24-48 uur
Technische Specificaties
Source : E.coli. DUSP10 Human Recombinant produced in E.coli is a single, non-glycosylated polypeptide chain containing 359 amino acids (149-482) and having a molecular mass of 40.4kDa.DUSP10 is fused to a 25 amino acid His-tag at N-terminus & purified by proprietary chromatographic techniques. DUSP10 is a member of the protein-tyrosine phosphatase family. DUSPs inactivate their target kinases by dephosphorylating both the phosphoserine/threonine and phosphotyrosine residuesb and negatively regulate members of the MAPK superfamily which is linked with cellular proliferation and differentiation. DUSP10 interacts with MAPK14 and MAPK8. DUSP10 blocks in mammalian cells the enzymatic activation of MAP kinases with the selectivity p38 approximately JNK/SAPK >> ERK.
Dual specificity protein phosphatase 10||dual specificity phosphatase MKP-5||MKP-5||MAP kinase phosphatase 5||Mitogen-activated protein kinase phosphatase 5||serine/threonine specific protein phosphatase||EC 3.1.3.16||EC 3.1.3.48.
Greater than 90% as determined by SDS-PAGE.
The DUSP10 solution (0.25mg/mL) contains 20mM Tris-HCl buffer (pH 8.0), 200mM NaCl, 2mM DTT and 50% glycerol.
Store at 4°C if entire vial will be used within 2-4 weeks. Store, frozen at -20°C for longer periods of time. For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA) .Avoid multiple freeze-thaw cycles.
MGSSHHHHHH SSGLVPRGSH MGSHMIIYPN DLAKKMTKCS KSHLPSQGPV IIDCRPFMEY NKSHIQGAVH INCADKISRR RLQQGKITVL DLISCREGKD SFKRIFSKEI IVYDENTNEP SRVMPSQPLH IVLESLKREG KEPLVLKGGL SSFKQNHENL CDNSLQLQEC REVGGGASAA SSLLPQPIPT TPDIENAELT PILPFLFLGN EQDAQDLDTM QRLNIGYVIN VTTHLPLYHY EKGLFNYKRL PATDSNKQNL RQYFEEAFEF IEEAHQCGKG LLIHCQAGVS RSATIVIAYL MKHTRMTMTD AYKFVKGKRP IISPNLNFMG QLLEFEEDLN NGVTPRILTP KLMGVETVV.
Beschrijving
Source : E.coli. DUSP10 Human Recombinant produced in E.coli is a single, non-glycosylated polypeptide chain containing 359 amino acids (149-482) and having a m
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