Recombinant Aequorea victoria Aequorin-1

• Abbreviation:

  Recombinant Aequorea victoria Aequorin-1 protein

• UniProt:

  P07164

• Expression Region:

  8-196aa

• Organism:

  Aequorea victoria (Water jellyfish) (Mesonema victoria)

• Target Sequence:

  VKLTPDFDNPKWIGRHKHMFNFLDVNHNGRISLDEMVYKASDIVINNLGATPEQAKRHKDAVEAFFGGAGMKYGVETEWPEYIEGWKRLASEELKRYSKNQITLIRLWGDALFDIIDKDQNGAISLDEWKAYTKSDGIIQSSEDCEETFRVCDIDESGQLDVDEMTRQHLGFWYTMDPACEKLYGGAVP

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Biochemicals

• Relevance:

  Ca (2+) -dependent bioluminescence photoprotein. Displays an emission peak at 470 nm (blue light) . Trace amounts of calcium ion trigger the intramolecular oxidation of the chromophore, coelenterazine into coelenteramide and CO (2) with the concomitant emission of light.

• 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:

  29.1 kDa

• References & Citations:

  "Mass spectrometric evidence for a disulfide bond in aequorin regeneration." Ohmiya Y., Kurono S., Ohashi M., Fagan T.F., Tsuji F.I. FEBS Lett. 332:226-228 (1993)

• 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