Recombinant Gadus morhua Parvalbumin beta

Product Specifications

Product Name Alternative

Allergen: Gad m 1

Abbreviation

Recombinant Gadus morhua Parvalbumin beta protein

UniProt

Q90YK9

Expression Region

2-109aa

Organism

Gadus morhua (Atlantic cod)

Target Sequence

AFAGILNDADITAALAACKAEGSFDHKAFFTKVGLAAKSPADIKKVFEIIDQDKSDFVEEDELKLFLQNFSAGARALSDAETKVFLKAGDSDGDGKIGVDEFGAMIKA

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Allergen

Relevance

In muscle, parvalbumin is thought to be involved in relaxation after contraction. It binds two calcium ions

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

In muscle, parvalbumin is thought to be involved in relaxation after contraction. It binds two calcium ions (By similarity) .

Molecular Weight

27.4 kDa

References & Citations

"The major allergen (parvalbumin) of codfish is encoded by at least two isotypic genes: cDNA cloning, expression and antibody binding of the recombinant allergens."Van Do T., Hordvik I., Endresen C., Elsayed S.Mol. Immunol. 39:595-602 (2003)

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.