Recombinant Blattella germanica Glutathione S-transferase

• Product Name Alternative:

  GST class-sigma Major allergen Bla g 5 Allergen: Bla g 5

• Abbreviation:

  Recombinant Blattella germanica Glutathione S-transferase protein

• UniProt:

  O18598

• Expression Region:

  2-204aa

• Organism:

  Blattella germanica (German cockroach) (Blatta germanica)

• Target Sequence:

  APSYKLTYCPVKALGEPIRFLLSYGEKDFEDYRFQEGDWPNLKPSMPFGKTPVLEIDGKQTHQSVAISRYLGKQFGLSGKDDWENLEIDMIVDTISDFRAAIANYHYDADENSKQKKWDPLKKETIPYYTKKFDEVVKANGGYLAAGKLTWADFYFVAILDYLNHMAKEDLVANQPNLKALREKVLGLPAIKAWVAKRPPTDL

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Metabolism

• Relevance:

  RX + glutathione = HX + R-S-glutathione.

• 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.

• Molecular Weight:

  25.2 kDa

• References & Citations:

  "Induction of IgE antibody responses by glutathione S-transferase from the German cockroach (Blattella germanica) ."Arruda L.K., Vailes L.D., Platts-Mills T.A.E., Hayden M.L., Chapman M.D.J. Biol. Chem. 272:20907-20912 (1997)

• 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