Recombinant Prunus persica Non-specific lipid-transfer protein 1

Product Specifications

Product Name Alternative

Allergen Pru p 1 Major allergen Pru p 3 Allergen: Pru p 3

Abbreviation

Recombinant Prunus persica Non-specific lipid-transfer protein 1 protein

UniProt

P81402

Expression Region

1-91aa

Organism

Prunus persica (Peach) (Amygdalus persica)

Target Sequence

ITCGQVSSALAPCIPYVRGGGAVPPACCNGIRNVNNLARTTPDRQAACNCLKQLSASVPGVNPNNAAALPGKCGVHIPYKISASTNCATVK

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Allergen

Relevance

Plant non-specific lipid-transfer proteins transfer phospholipids as well as galactolipids across membranes. May play a role in wax or cutin deposition in the cell walls of expanding epidermal cells and certain secretory tissues.

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

Molecular Weight

25.2 kDa

References & Citations

"Complete amino acid sequence determination of the major allergen of peach (Prunus persica) Pru p 1."Pastorello E.A., Ortolani C., Baroglio C., Pravettoni V., Ispano M., Giuffrida M.G., Fortunato D., Farioli L., Monza M., Napolitano L., Sacco M., Scibola E., Conti A.Biol. Chem. 380:1315-1320 (1999)

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.