BKT140 Acetate salt
Price range: $475.20 through $2,851.20
BKT140 Acetate salt
BKT140 Acetate salt is a 56-amino-acid synthetic peptide. A synthetic peptide used as a research tool in biochemistry, pharmacology, and biomedical research. This peptide enables the study of protein-protein interactions, receptor binding, enzyme substrate specificity, and signal transduction pathways. Available in high purity (≥95% by HPLC) as a lyophilized powder for reconstitution in appropriate buffers.
Product Specifications
| Molecular Weight | 2159.5136 Da |
| Molecular Formula | C₉₇F₁H₁₄₄N₃₃O₁₉S₂ |
| Purity | Peak Area by HPLC ≥95% |
| Form | Lyophilized |
| Storage | -20°C |
| Usage | Research use |
Amino Acid Sequence
One-Letter Code:
{4-Fluorobenzoic}RR{2-Nal}CY{Cit}KkPYR{Cit}CR-NH2(Disulfidebridge:Cys5-Cys14)
Three-Letter Code:
H-{4-Fluorobenzoic}-Arg-Arg-{2-Nal}-Cys-Tyr-{Cit}-Lys-{D-Lys}-Pro-Tyr-Arg-{Cit}-Cys-Arg-NH2(Disulfidebridge:Cys5-Cys14)
Research Applications
- Application: Antiviral activity
- Biomarker Target: Viral Proteins
- Research Area: Infectious Disease
- Sub-category: Antiviral Peptides & Vaccines
Reconstitution & Storage
- Reconstitution: Reconstitute in sterile water or appropriate buffer to desired concentration.
- Storage: Store lyophilized product at -20°C. After reconstitution, aliquot and store at -20°C to -80°C. Avoid repeated freeze-thaw cycles.
- Stability: Lyophilized product is stable for 24 months when stored properly.
For research use only. Not for diagnostic or therapeutic use.
Safety Data Sheets & Documentation
Protocols & Support
Reconstitution Protocol
1. Briefly centrifuge the vial to collect lyophilized powder at the bottom.
2. Reconstitute in sterile deionized water or PBS to a concentration of 0.2–1.0 mg/mL.
3. Gently pipette up and down to dissolve. Do not vortex.
4. Aliquot and store at -20°C to -80°C. Avoid repeated freeze-thaw cycles.
Download Data Sheet
Complete product data sheet including batch-specific QC data, sequence information, and storage guidelines.
Download PDF Data Sheet
