Protein

Vinculin

Origin

Smooth muscle, turkey

Molecular mass

116kDa

Protein description

Vinculin from turkey smooth muscle (gizzard) is a single chain polypeptide with a molecular weight of 116kD. Vinculin is a multiligand binding protein e.g. of focal contacts, possessing an F-actin binding domain in the tail region.

Vinculin is supplied in the native inactive state, characterized by the interaction of the vinculin head and tail, which can be released e.g. by phospholipids.

Actin interaction

Actin binding protein. 

Form

Lyophilized, ready-to-use.

Quantity per unit

100 µg

Buffer

100mM KCl, 10mM imidazole pH 7.5, 0.5mM DTT, 0.1mM EGTA and 0.25% disaccharides, when reconstituted with 100 µl ultrapure water to obtain a 1.0 mg/ml solution.

Purity

>98% by scanning densitometry from Coomassie G-250 stained SDS-Gels.

Purification notes

Purified from turkey gizzard muscle.

Protein concentration

Determined by Biuret method.

Storage instructions

Vinculin is stored at –70°C upon arrival and will be stable in performance for at least 6 months from the date of purchase. The solubilized protein is kept on ice and should be used within 2-3 weeks. 

This product can also be stored as a glycerol stock at -20°C. Avoid repeated freeze / thaw cycles.

Shipping conditions 

At ambient temperature. Upon delivery store at -70°C.

Remarks

For Use in Research only. Not for Use in Human or Veterinary Diagnostical or Therapeutical Applications. 

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