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Insulin Porcine ( Insulin Porcine )
DescriptionInsulin Porcine is a two chain, glycosylated polypeptide chain containing 51 amino acids and having a molecular mass of 5777 Dalton. The ? and ? chains are joined by two interchain disulfide bonds. The ? chain contains an intrachain
Data sheet
| Formulation | The Insulin Porcine was lyophilized from a concentrated (1mg/ml) solution with no additives. |
| Solubility | It is recommended to reconstitute the lyophilized Insulin Porcine in sterile 0.005N HCl. |
| Purity | Greater than 97.0% as determined by SEC-HPLC. |
| Description | Insulin Porcine is a two chain, glycosylated polypeptide chain containing 51 amino acids and having a molecular mass of 5777 Dalton. The a and b chains are joined by two interchain disulfide bonds. The a chain contains an intrachain disulfide bond. Insulin regulates the cellular uptake, utilization, and storage of glucose, amino acids, and fatty acids and inhibits the breakdown of glycogen, protein, and fat. Insulin Porcine is purified by proprietary chromatographic techniques. |
| Protein Background | Insulin decreases blood glucose concentration. it increases cell permeability to monosaccharides, amino acids and fatty acids. it accelerates glycolysis, the pentose phosphate cycle, and glycogen synthesis in liver. |
| Expression host | Porcine Pancreas. |
| Reagent Appearance | Sterile Filtered White lyophilized (freeze-dried) powder. |
| Stability | Lyophilized Insulin Porcine although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution Insulin Pig should be stored at 4°C between 2-7 days and for future use below -18°C.For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA).Please prevent freeze-thaw cycles. |
| Biological Activity | >27 units/mg. |