Recombinant Human Transaldolase (TALDO1), partial
Product Specifications
Product Name Alternative
Dihydroxyacetone transferase; EC 2.2.1.2; EPS8L2 ; Glycerone transferase ; TAL; TAL H; TALDO; TALDO_HUMAN; TALDO1; TALDOR ; TALH ; Transaldolase 1; Transaldolase
Abbreviation
Recombinant Human TALDO1 protein, partial
Gene Name
TALDO1
UniProt
P37837
Expression Region
9-337aa
Organism
Homo sapiens (Human)
Target Sequence
QRMESALDQLKQFTTVVADTGDFHAIDEYKPQDATTNPSLILAAAQMPAYQELVEEAIAYGRKLGGSQEDQIKNAIDKLFVLFGAEILKKIPGRVSTEVDARLSFDKDAMVARARRLIELYKEAGISKDRILIKLSSTWEGIQAGKELEEQHGIHCNMTLLFSFAQAVACAEAGVTLISPFVGRILDWHVANTDKKSYEPLEDPGVKSVTKIYNYYKKFSYKTIVMGASFRNTGEIKALAGCDFLTISPKLLGELLQDNAKLVPVLSAKAAQASDLEKIHLDEKSFRWLHNEDQMAVEKLSDGIRKFAADAVKLERMLTERMFNAENGK
Tag
N-terminal GST-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Metabolism
Relevance
Transaldolase is important for the balance of metabolites in the pentose-phosphate pathway.
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
Transaldolase is important for the balance of metabolites in the pentose-phosphate pathway.
Molecular Weight
63.7 kDa
References & Citations
Cloning and expression of the human gene for transaldolase. A novel highly repetitive element constitutes an integral part of the coding sequence.Banki K., Halladay D.L., Perl A.J. Biol. Chem. 269:2847-2851 (1994)
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
Available Sizes
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