Thrombin protein (Porcine) (30-1915)
Purified native Porcine Thrombin protein
Overview
Overview
| Synonyms | Thrombin alpha protein, Coagulation factor II (F2) protein, Pig Thrombin, Porcine thrombin |
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| Protein Type | Native |
Specifications
| Source | Porcine Blood |
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| Form & Buffer | Lyophilized Powder from 20mM PBS, pH 7.4 containing 0.9% NaCl. Please Note: Buffer may change with new Lots. |
Usage & Assay Information
| Bioactivity | One unit is defined as the amount of enzyme needed to cleave 1 mg of fusion protein in 16 hours to 95% completion at 20 deg C in a buffer containing 25mM Tris-HCl, pH 8.4, 150mM NaCl, and 2.5mM CaCl2 |
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Storage & Safety
| Storage | Store at 4 deg C for short term storage or -40 deg C for long term storage |
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General Information
| Biological Significance | Thrombin enzyme (Activated Factor IIa) is an important clotting promoter that controls the transformation of soluble fibrinogen to insoluble active fibrin strands. Thrombin is a coagulation protein and a serine protease that catalyzes many coagulation-related reactions. Thrombin triggers factor-XI, factor-V, Factor-XIII and factor-VIII. Thrombin endorses platelet activation, using activation of protease-activated receptors on the platelet. |
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