Recombinant Gadus morhua Parvalbumin beta

• Product Name Alternative:

  Allergen: Gad m 1

• Abbreviation:

  Recombinant Gadus morhua Parvalbumin beta protein

• UniProt:

  Q90YK9

• Expression Region:

  2-109aa

• Organism:

  Gadus morhua (Atlantic cod)

• Target Sequence:

  AFAGILNDADITAALAACKAEGSFDHKAFFTKVGLAAKSPADIKKVFEIIDQDKSDFVEEDELKLFLQNFSAGARALSDAETKVFLKAGDSDGDGKIGVDEFGAMIKA

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Allergen

• Relevance:

  In muscle, parvalbumin is thought to be involved in relaxation after contraction. It binds two calcium ions

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  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.

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  In muscle, parvalbumin is thought to be involved in relaxation after contraction. It binds two calcium ions (By similarity) .

• Molecular Weight:

  27.4 kDa

• References & Citations:

  "The major allergen (parvalbumin) of codfish is encoded by at least two isotypic genes: cDNA cloning, expression and antibody binding of the recombinant allergens."Van Do T., Hordvik I., Endresen C., Elsayed S.Mol. Immunol. 39:595-602 (2003)

• Storage Conditions:

  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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein