Calpastatin (CAST) Recombinant Protein | CAST recombinant protein

Recombinant Rabbit Calpastatin (CAST), partial

• Purity: Greater or equal to 85% purity as determined by SDS-PAGE.
• Synonyms: Calpastatin (CAST); Recombinant Rabbit Calpastatin (CAST); partial; CAST recombinant protein

• Host: E Coli or Yeast or Baculovirus or Mammalian Cell
• Purity/Purification: Greater or equal to 85% purity as determined by SDS-PAGE.
• Form/Format: Lyophilized or liquid (Format to be determined during the manufacturing process)
• Sequence Length: 718

• Species: Rabbit
• Preparation and Storage: Store at -20 degrees C. For long-term storage, store at -20 degrees C or -80 degrees C. Store working aliquots at 4 degrees C for up to one week. Repeated freezing and thawing is not recommended.

Related Product Information for CAST recombinant protein

This protein is an endogenous calpain (calcium-dependent cysteine protease) inhibitor. It consists of an N-terminal domain L and four repetitive calpain-inhibition domains (domains 1-4), and it is involved in the proteolysis of amyloid precursor protein. The calpain
calpastatin system is involved in numerous membrane fusion events, such as neural vesicle exocytosis and platelet and red-cell aggregation. The encoded protein is also thought to affect the expression levels of genes encoding structural or regulatory proteins. Several alternatively spliced transcript variants of this gene have been described, but the full-length natures of only some have been determined.

NCBI and Uniprot Product Information

• NCBI GI #: 126723094
• NCBI GeneID: 100009098
• NCBI Accession #: NP_001075739.1
• NCBI GenBank Nucleotide #: NM_001082270.1
• UniProt Accession #: P08855
• Molecular Weight: 76,965 Da
• NCBI Official Full Name: calpastatin
• NCBI Official Symbol: CAST
• NCBI Protein Information: calpastatin
• UniProt Protein Name: Calpastatin
• Protein Family: Calpastatin
• UniProt Gene Name: CAST

Uniprot Description

Specific inhibition of calpain (calcium-dependent cysteine protease). Plays a key role in postmortem tenderization of meat and have been proposed to be involved in muscle protein degradation in living tissue.