Recombinant Apium graveolens Major allergen Api g 1, isoallergen 1

• Product Name Alternative:

  Allergen Api g 1.0101 Allergen Api g I Allergen: Api g 1

• Abbreviation:

  Recombinant Apium graveolens Major allergen Api g 1, isoallergen 1 protein

• UniProt:

  P49372

• Expression Region:

  1-154aa

• Organism:

  Apium graveolens (Celery)

• Target Sequence:

  MGVQTHVLELTSSVSAEKIFQGFVIDVDTVLPKAAPGAYKSVEIKGDGGPGTLKIITLPDGGPITTMTLRIDGVNKEALTFDYSVIDGDILLGFIESIENHVVLVPTADGGSICKTTAIFHTKGDAVVPEENIKYANEQNTALFKALEAYLIAN

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Allergen

• 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:

  32.3 kDa

• References & Citations:

  "Molecular characterization of Api g 1, the major allergen of celery (Apium graveolens), and its immunological and structural relationships to a group of 17-KDA tree pollen allergens."Breiteneder H., Hoffmann-Sommergruber K., O'Riordain G., Susani M., Ahorn H., Ebner C., Kraft D., Scheiner O.Eur. J. Biochem. 233:484-489 (1995)

• 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