| Product Name | Hirudin |
|---|---|
| Product description | Recombinant Hirudin is derived from yeast and the polypeptide chain contains 65 amino acids and its Mw is 6979.5 Dalton which is identical to natural Hirudin except for the substitution of leucine for isoleucine at the N-terminal end of the molecule and the absence of a sulfate group on the tyrosine at position 63. |
| Source | Pichia Pastoris. |
| Storage Instructions | Lyophilized Hirudin although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution Hirudin should be stored at 4°C between 2-7 days and for future use below -18°C. |
| Storage Buffer | Each mg of protein was lyophilized from a sterile solution containing 20mM PBS pH-7 and 2% mannitol. |
