Recombinant Charybdis feriatus Tropomyosin Cha f 1.0101

Product Specifications

Product Name Alternative

Allergen Cha f I Allergen: Cha f 1

Abbreviation

Recombinant Charybdis feriatus Tropomyosin Cha f 1.0101 protein

UniProt

Q9N2R3

Expression Region

1-264aa

Organism

Charybdis feriata (Crucifix crab) (Cancer feriatus)

Target Sequence

MDAIKKKMQAMKLEKDNAMDRADTLEQQNKEANLRAEKTEEEIRATQKKMQQVENELDQAQEQLSAANTKLDEKEKALQNAEGEVAALNRRIQLPEEDLERSEERLNTATTKLAEASQAADESERMRKVLENRSLSDEERMDALENQLKEARFLAEEADRKYDEVARKLAMVEADLERAEERAESGESKIVELEEELRVVGNNLKSLEVSEEKANQREETYKEQIKTLANKLKAAEARAEFAERSVQKLQKEVDRLEDELVNEK

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

Relevance

Tropomyosin, in association with the troponin complex, plays a central role in the calcium dependent regulation of muscle contraction.

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

Tropomyosin, in association with the troponin complex, plays a central role in the calcium dependent regulation of muscle contraction.

Molecular Weight

32.4 kDa

References & Citations

"Identification and molecular characterization of Charybdis feriatus tropomyosin, the major crab allergen."Leung P.S.C., Chen Y.C., Gershwin M.E., Wong S.H., Kwan H.S., Chu K.H.J. Allergy Clin. Immunol. 102:847-852 (1998)

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.