Native Porcine Crystallized Elastase

Name: Native Porcine Crystallized Elastase
Brand: Beta LifeScience
SKU: BAR-0013P
Price: 535.0 USD
Availability: InStock

Collections: All products, Christmas & new year research sale — 30% off storewide, Native proteins

Price

Size

250 units

Quantity

Submit an inquiry or email sales for a custom bulk quote. Our products are highly customizable to meet your specific needs. You can choose options such as endotoxin removal, liquid or lyophilized forms, preferred tags, and the desired functional sequence range for proteins. Submitting a written inquiry expedites the quoting process.

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Product Overview

Description	Native Porcine Crystallized Elastase is a highly purified, proteolytic enzyme isolated from the pancreas of pigs (Sus scrofa domesticus). 2. Primary Function and Mechanism Elastase is a proteolytic enzyme whose primary physiological role is to hydrolyze and break down the protein elastin—a key structural component of connective tissues that provides resilience and elasticity to structures like blood vessels, skin, and lungs.It cleaves peptide bonds, specifically on the carboxyl side of amino acids with small, uncharged side chains, such as alanine, glycine, and valine.While named for its ability to digest elastin, it is not exclusive to it and can hydrolyze a broad range of proteins, peptide amides, and esters. critical.
Source	Porcine Pancreatin
Form	Lyophilized Powder
Buffer	Prepared via crystallization. Lyophilized from 1 mM acetic acid and 50 mM trehalose.
Activity	70.4 units/mg protein before lyophilization. One unit is defined as the amount of enzyme that hydrolyzes 1 μmol of Suc-Ala-Ala-Pro-Abu-pNA per minute at 25 °C
Purity	Greater than 95% as determined by SDS-PAGE.
Molecular Weight	25kDa
Protein Determination	Extinction Coefficient (E) = 2.02 (0.1% at 280 nm, 1 cm pathway)
Storage/Handling	≤ -20 °C

FAQs

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Proteins are sensitive to heat, and freeze-drying can preserve the activity of the majority of proteins. It improves protein stability, extends storage time, and reduces shipping costs. However, freeze-drying can also lead to the loss of the active portion of the protein and cause aggregation and denaturation issues. Nonetheless, these adverse effects can be minimized by incorporating protective agents such as stabilizers, additives, and excipients, and by carefully controlling various lyophilization conditions.

Commonly used protectant include saccharides, polyols, polymers, surfactants, some proteins and amino acids etc. We usually add 8% (mass ratio by volume) of trehalose and mannitol as lyoprotectant. Trehalose can significantly prevent the alter of the protein secondary structure, the extension and aggregation of proteins during freeze-drying process; mannitol is also a universal applied protectant and fillers, which can reduce the aggregation of certain proteins after lyophilization.

Our protein products do not contain carrier protein or other additives (such as bovine serum albumin (BSA), human serum albumin (HSA) and sucrose, etc., and when lyophilized with the solution with the lowest salt content, they often cannot form A white grid structure, but a small amount of protein is deposited in the tube during the freeze-drying process, forming a thin or invisible transparent protein layer.

Reminder: Before opening the tube cap, we recommend that you quickly centrifuge for 20-30 seconds in a small centrifuge, so that the protein attached to the tube cap or the tube wall can be aggregated at the bottom of the tube. Our quality control procedures ensure that each tube contains the correct amount of protein, and although sometimes you can't see the protein powder, the amount of protein in the tube is still very precise.

To learn more about how to properly dissolve the lyophilized recombinant protein, please visit Lyophilization FAQs.