/GLU-1D-1D重组蛋白GLU-D1-1BTriticu

英文名称：

Recombinant Triticum aestivum Glutenin, high molecular weight subunit DX5 (GLU-1D-1D), partial

品名简称：

Recombinant Triticum aestivum GLU-1D-1D protein, partial

货号：

CSB-EP319188TQN

规格:

20μg

价格：

2328

LC-MS/Western Blot：

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SDS-PAGE：

(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.

纯度：

Greater than 90% as determined by SDS-PAGE.

内毒素：

Not test

生物活性：

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基因名：

GLU-1D-1D

Uniprot No.：

P10388

别名：

GLU-D1-1B

种属：

Triticum aestivum (Wheat)

蛋白长度：

Partial

来源：

E.coli

分子量：

20.8 kDa

表达区域：

22-194aa

氨基酸序列：

EGEASEQLQCERELQELQERELKACQQVMDQQLRDISPECHPVVVSPVAGQYEQQIVVPPKGGSFYPGETTPPQQLQQRIFWGIPALLKRYYPSVTCPQQVSYYPGQASPQRPGQGQQPGQGQQGYYPTSPQQPGQWQQPEQGQPRYYPTSPQQSGQLQQPAQGQQPGQGQQG

蛋白标签：

C-terminal 10xHis-tagged

产品提供形式：

Liquid or Lyophilized powder

缓冲液：

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

储存条件：

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

保质期：

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

货期：

13-23 business days

注意事项：

Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.

功能1：

Glutenins are high-molecular weight seed storage proteins of wheat endosperm. Thought to be responsible for the visco-elastic property of wheat dough.

功能2：

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文献：

"Starch characteristics of transgenic wheat (Triticum aestivum L.) overexpressing the Dx5 high molecular weight glutenin subunit are substantially equivalent to those in nonmodified wheat." Beckles D.M., Tananuwong K., Shoemaker C.F. J. Food Sci. 77:C437-42(2012)

研究领域：

Others

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