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.