///蛋白Recombinant Triticum aest

纯度：

Greater than 90% as determined by SDS-PAGE.

基因名：

/

Uniprot No.：

P02862

别名：

Glutenin; high molecular weight subunit PC237; Fragment

种属：

Triticum aestivum (Wheat)

蛋白长度：

Partial

来源：

E.coli

分子量：

31.1 kDa

表达区域：

1-39aa

氨基酸序列：

LVSVEHQAARLKVAKAQQLAAQLPAMCRLEGGDALSASQ

蛋白标签：

N-terminal GST-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.

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：

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

内毒素：

Not test.

SDS-PAGE:

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

LC-MS Image Description/Western Blot:

/

Product types:

Developed Protein

Biological_Activity:

/

Research Areas:

Others

Reconstitution:

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.

Reference:

"Identification of barley and wheat cDNA clones related to the high-M-r polypeptides of wheat gluten."Forde J., Forde B.G., Fry R.P., Kreis M., Shewry P.R., Miflin B.J.FEBS Lett. 162:360-366(1983).

Function:

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