Recombinant Triticum aestivum Glutenin, high molecular weight subunit PC237, partial

• Product Name Alternative:

  Glutenin; high molecular weight subunit PC237; Fragment

• Abbreviation:

  Recombinant Triticum aestivum Glutenin, high molecular weight subunit PC237 protein, partial

• UniProt:

  P02862

• Expression Region:

  1-39aa

• Organism:

  Triticum aestivum (Wheat)

• Target Sequence:

  LVSVEHQAARLKVAKAQQLAAQLPAMCRLEGGDALSASQ

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

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

• 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:

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

• Molecular Weight:

  31.1 kDa

• References & Citations:

  "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) .

• 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:

  Partial