Recombinant Cyprinus carpio Parvalbumin (cyp c 1.02)

Product Specifications

Product Name Alternative

Abbreviation

Recombinant Cyprinus carpio cyp c 1.02 protein

Gene Name

Cyp c 1.02

UniProt

Q8UUS2

Expression Region

1-109aa

Organism

Cyprinus carpio (Common carp)

Target Sequence

MAFAGVLNDADITAALEACKAADSFNHKTFFAKVGLTSKSADDVKKAFAIIDQDKSGFIEEDELKLFLQNFKAGARALTDGETKTFLKAGDSDGDGKIGVDEFTALVKA

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

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.

Molecular Weight

27.6 kDa

References & Citations

"Recombinant carp parvalbumin, the major cross-reactive fish allergen: a tool for diagnosis and therapy of fish allergy."Swoboda I., Bugajska-Schretter A., Verdino P., Keller W., Sperr W.R., Valent P., Valenta R., Spitzauer S.J. Immunol. 168:4576-4584 (2002)

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.