Vinculin from turkey smooth muscle (gizzard) is a single chain polypeptide with a molecular weight of 116 kDa. 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.
Properties
Form
Lyophilized, ready-to-use.
Quantity per unit
1 × 250 µg
Buffer
100 mM KCl, 10 mM imidazole pH 7.5, 0.5 mM DTT, 0.1 mM EGTA and 0.25% disaccharides, when reconstituted with 250 µl ultrapure water to obtain a 1 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.
CAS no.
Proteins and buffers from Hypermol® are made of the ultrapure reagents in Milli-Q™ water, as described in our publications.