CaM kinase I belongs to a calcium-triggered signalling cascade involved in trasncriptional regulation, hormone production, translational regulation, regulation of actin filament organisation and neurite outgrowth. CaM kinase I is involved in calcium-dependent activation of the ERK pathway. It phosphorylates proteins with the substrate consensus sequence [MVLIF}-x-R-x(2)-[ST]-x(3)-[MVLIF]. It is activated by calcium ions or calmodulin. It reaches its maximum catalytic activity when phosphorylated by CAMKK1 or CAMKK2. CaM kinase I has a length of 370 amino acids (unprocessed precursor) and a predicted molecular weight of 41.3KDa. It is a monomer that exists in many tissues and is located within the cytoplasm or nucleus. It belongs to the protein kinase superfamily, the CAMK Ser/Thr protein kinase family and the CaMK subfamily.
||See product label
||Partial recombinant protein of human CaM kinase 1 (amino acids 271 to 370) with a GST tag.
||Calcium/calmodulin-dependent protein kinase type 1; CaM-KI; CaM kinase I alpha; CAMKI-alpha; CAMK1
||Protein G purified immunoglobulin
||This antibody is recommended for WB and both direct and sandwich ELISA. This antibody has a detection limit of 0.3ng/ml for recombinant GST tagged CaM kinase 1 when used in sandwich ELISA. Biosensis recommends optimal dilutions/concentrations should be determined by the end user.
||The specificity of this antibody has been confirmed by WB and ELISA against the recombinant GST tagged CaM Kinase 1 protein.
||No other species have been tested yet.
||If you would like to see the shared identity between different species or other proteins, follow the link in the Accession field, select the sequence (make sure that you are selecting the sequence that you are interested in, as the sequence may be the precursor rather than the mature protein for example) and copy and paste it HERE and blast/format it.
||Lyophilised from PBS pH 7.2
||Reconstitute in 100 µl of sterile water. Centrifuge to remove any insoluble material.
||After reconstitution keep aliquots at -20°C for higher stability or at 4°C with an appropriate antibacterial agent. Glycerol (1:1) may be added for additional stability. Avoid repetitive freeze/thaw cycles.
||12 months after purchase