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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

Frequently Asked Questions

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