Recombinant Zoarces americanus Ice-structuring protein lambda OP-3
Product Specifications
Product Name Alternative
Antifreeze protein lambda OP-3
Abbreviation
Recombinant Zoarces americanus Ice-structuring protein lambda OP-3 protein
UniProt
P19606
Expression Region
23-91aa
Organism
Zoarces americanus (Ocean pout) (Macrozoarces americanus)
Target Sequence
NQSVVATQLIPINTALTLVMMTTRVIYPTGIPAEDIPRLVSMQVNQAVPMGTTLMPDMVKFYCLCAPKN
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Contributes to protect fish blood from freezing at subzero sea water temperatures. Lowers the blood freezing point. Binds to nascent ice crystals and prevents further growth (By similarity) .
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
Contributes to protect fish blood from freezing at subzero sea water temperatures. Lowers the blood freezing point. Binds to nascent ice crystals and prevents further growth (By similarity) .
Molecular Weight
11.6 kDa
References & Citations
"Multiple genes provide the basis for antifreeze protein diversity and dosage in the ocean pout, Macrozoarces americanus."Hew C.-L., Wang N.-C., Joshi S., Fletcher G.L., Scott G.K., Hayes P.H., Buettner B., Davies P.L.J. Biol. Chem. 263:12049-12055 (1988)
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
Available Sizes
Curated Selection
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