Recombinant Prunus persica Non-specific lipid-transfer protein 1

• Product Name Alternative:

  Allergen Pru p 1 Major allergen Pru p 3 Allergen: Pru p 3

• Abbreviation:

  Recombinant Prunus persica Non-specific lipid-transfer protein 1 protein

• UniProt:

  P81402

• Expression Region:

  1-91aa

• Organism:

  Prunus persica (Peach) (Amygdalus persica)

• Target Sequence:

  ITCGQVSSALAPCIPYVRGGGAVPPACCNGIRNVNNLARTTPDRQAACNCLKQLSASVPGVNPNNAAALPGKCGVHIPYKISASTNCATVK

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Allergen

• Relevance:

  Plant non-specific lipid-transfer proteins transfer phospholipids as well as galactolipids across membranes. May play a role in wax or cutin deposition in the cell walls of expanding epidermal cells and certain secretory tissues.

• 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:

  Plant non-specific lipid-transfer proteins transfer phospholipids as well as galactolipids across membranes. May play a role in wax or cutin deposition in the cell walls of expanding epidermal cells and certain secretory tissues.

• Molecular Weight:

  25.2 kDa

• References & Citations:

  "Complete amino acid sequence determination of the major allergen of peach (Prunus persica) Pru p 1."Pastorello E.A., Ortolani C., Baroglio C., Pravettoni V., Ispano M., Giuffrida M.G., Fortunato D., Farioli L., Monza M., Napolitano L., Sacco M., Scibola E., Conti A.Biol. Chem. 380:1315-1320 (1999)

• 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