Name: Porcine Thrombin
Price: Inquiry

- Overview
  - Thrombin is a coagulation protein and a serine protease (EC 3.4.21.5) 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. As a result of its high proteolytic specificity, thrombin has become an important biochemical protein. The thrombin cleavage site (Leu-Val-Pro-Arg-Gly-Ser) is widely used in linker regions of recombinant fusion protein constructs. After the purification of the fusion protein, thrombin is used to cleave between the Arginine and Glycine residues of the cleavage site, efficiently removing the purification tag from the protein of interest with a high degree of specificity.
    
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- Properties
  - Source
    
    Porcine blood
    
    Type
    
    Recombinant Proteins
    
    Formulation
    
    Lyophilized Powder from 20mM PBS, pH 7.4 containing 0.9% NaCl.
    
    Storage
    
    Lyophilized Thrombin although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution IPF1 should be stored at 4°C between 2-7 days and for future use below -18°C. For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA). Please prevent freeze-thaw cycles.
    
    * For Research Use Only. Not for use in diagnostic/therapeutics procedures.
- Applications
  - Application Description
    
    It is recommended to reconstitute the lyophilized Thrombin in sterile 18MΩ-cm H2O. 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°C in a buffer containing 25mM Tris-HCl, pH 8.4, 150mM NaCl, and 2.5mM CaCl2.

Porcine Thrombin

Porcine Thrombin

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