Product Overview
Recombinant soybean trypsin inhibitor is expressed and purified by recombinant Escherichia coli, without animal-derived contamination and other proteases.
Features
Ready-to-use product, accelerating research progress, enhancing application performance.
Applications
Pharmaceutical Industry
Shelf Life
Stored at -18°C, it is stable for 24 months.
Color / Form
white, off-white, off-yellow powder
Instruction
Avoid multiple freeze-thaw cycles.
Avoid inhalation during use, prevent contact with skin or mucous membranes, and rinse with water immediately after accidental contact.
Production Methods
Genetic Engineering and E. coli Fermentation
Specific Enzyme Activity
≥1.0U/mg pro
Unit Definition
1 unit (U) of inhibitor enzyme activity is defined as that can inhibit one trypsin unit.
Amino Acids Sequence
DFVLDNEGNPLENGGTYYILSDITAFGGIRAAPTGNERCPLTVVQSRNELDKGIGTIISSPYRIRFIAEGHPLSLKFDSFAVIMLCVGIPTEWSVVEDLPEGPAVKIGENKDAMDGWFRLERVSDDEFNNYKLVFCPQQAEDDKCGDIGISIDHDDGTRRLVVSKNKPLWVQFQKLDKESL
Shipping
Timely shipping by optional means
Specification
On customer requests
Description
Soybean trypsin inhibitor is a serine protease inhibitor, which can inhibit the activity of trypsin, chymotrypsin and plasmin, and the ability to inhibit trypsin is higher than that of inhibiting chymotrypsin and plasmin. In addition, it also inhibits plasma kallikrein, coagulation factor Xa, but not metalloproteases, tissue kallikrein, acid proteases and sulfur-containing proteases. The inhibitor and protease can effectively combine equimolarly to form a stable complex to block the active site of the enzyme. The suitable pH range for inhibiting trypsin is pH6.0-10.0.
