Protein

Vinculin tail

Origin

Smooth muscle, turkey

Molecular mass

29/27kDa

Protein description

Vinculin tail is obtained by limited cleavage with protease V8 from S. aureus of natively prepared smooth muscle vinculin from turkey gizzard. The C-terminal tail region (851-1066) binds to F-actin and was shown to bundle actin filaments in vitro (Hüttelmaier et al., 1997).

Since vinculin is autoinhibited by a head/tail interaction, the tail region is used to characterize the actin interactions of vinculin.   

Actin interaction

F-Actin binding protein fragment. 

Form

Lyophilized, ready-to-use.

Quantity per unit

1x50 µg

Buffer

PBS, 0.5% disaccharides, when reconstituted with 50µl ultrapure water to obtain a 1mg/ml solution.

Purity

>99% 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 tail 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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