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Carboxypeptidase B, from E.col

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  • YaxinBio
  • CHINA
  • R CPB 01
  • 2026年01月14日
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    • 详细信息
    • 文献和实验
    • 技术资料
    • 保质期

      2年

    • 英文名

      Recombinant Carboxypeptidase B

    • 供应商

      上海雅心生物

    • 保存条件

      2℃~8℃

    • 库存

      大量

    Recombinant Carboxypeptidase B

    Catalog Number:RCPB01
    CAS: 9025-24-5
    EC: 3.4.17.2
    Storage temperature: 2-8℃
    Source: Recombinant carboxypeptidase B is a genetically engineered protein expressed in E.coli
    Protein Sequence:The amino acid sequence of recombinant carboxypeptidase B is identical to rat carboxypeptidase B

    1.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, pI is 6.0 and the optimum pH is 7.5-9.0. Carboxypeptidase B is competitively inhibited by arginine and lysine. The enzyme is also inhibited by metal chelating agents, e.g., EDTA. YaxinBio has cloned rat carboxypeptidase B gene into E.coli for expression with equivalent properties compared to animal original carboxypeptidase B .Recombinant carboxypeptidase B can replace native carboxypeptidase B for using in a variety of biotechnological processes.

    2.MAIN FEATURES

    SourceRecombinant E. coli
    Appearance White or off white, or yellowish powder
    Specific activity≥170 units/mg pro.
    Purity(SDS-PAGE)Single major band
    Molecular Weight(SDS-PAGE)33.8±3.4 kDa

    UNIT DEFINITION:One unit of carboxypeptidase B activity hydrolyzes one micromole ofhippuryl-L-arginine per minute at 25℃, pH 7.65.

    3.RECOMMEND USAGE
    Prepare 1-10mg/ml recombinant 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 7.5-9.0.

    4.STABILITY OF STORAGE AND TRANSPORT
    Stability of storage: Recombinant carboxypeptidase B lyophilized should be stored under 2-8℃ in sealed container. It is stable within 24 months.After dissolved with sterile water or 25mM Tris-HCl, it should be stored under -20℃. It is no activity loss after 10 times repeated freezing and thawing.
    Stability of transport: The product is stable by blue ice insulation transport.

    5.PRODUCT ADVANTAGE
    Animal origin free: Recombinant carboxypeptidase B is no exogenous virus contamination,and any animal origin material is not used in the production process.
    Stable quality: Mass production can ensure stable and continuous batch production.It is no difference between the batch and the product quality is stable.
    High purity: Higher specific activity.No other contaminating proteases such as chymotrypsin and carboxypeptidase A.Host protein
    residues is less than the limits of biological products.
    Lyophilized powder: The product is lyophilized powder and is convenient to store and transport.

    Compliance with regulatory requirements: Production equipment and production environment comply with relevant regulatory
    requirements, and the production process is in full compliance with NSF ISO 9001: 2015 quality system and GMP guidelines.
    Complete quality documents: we can provide relevant regular support files in according to customers’ requirement.

    6.PRODUCT USAGE
    The production of recombinant insulin and its analogues; the quality test of recombinant antibodies; the determination of C-terminal amino acids of proteins; the production of other recombinant polypeptides; and the enzymatic synthesis of certain specific compounds.

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    图标文献和实验
    相关实验
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    • Binding of Duck Carboxypeptidase D to Duck Hepatitis B Virus

      The initial step in viral infection is binding of the particle to a receptor on the host-cell surface. The specificity of this process is the outcome of an evolutionary adaptation of the pathogen to its host. Receptor recognition frequently

    • Carboxypeptidase Y (EC 3.4.16.1)

      sequence data. These are: carboxypeptidase A (EC 3.4.17-l) from bovine pancreas (1 ), carboxypeptidase B (EC 3.4.17.2) from porcine pancreas (1 ), carboxypeptidase C (EC 3.4.12.1) from orange leaves (2 ), and carboxypeptidase Y (EC 3.4.16.1) from yeast

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