Recombinant Triticum aestivum Glutenin, high molecular weight subunit PC237, partial

Product Specifications

Product Name Alternative

Glutenin; high molecular weight subunit PC237; Fragment

Abbreviation

Recombinant Triticum aestivum Glutenin, high molecular weight subunit PC237 protein, partial

UniProt

P02862

Expression Region

1-39aa

Organism

Triticum aestivum (Wheat)

Target Sequence

LVSVEHQAARLKVAKAQQLAAQLPAMCRLEGGDALSASQ

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Glutenins are high-molecular weight seed storage proteins of wheat endosperm. Thought to be responsible for the visco-elastic property of wheat dough.

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

Glutenins are high-molecular weight seed storage proteins of wheat endosperm. Thought to be responsible for the visco-elastic property of wheat dough.

Molecular Weight

31.1 kDa

References & Citations

"Identification of barley and wheat cDNA clones related to the high-M-r polypeptides of wheat gluten."Forde J., Forde B.G., Fry R.P., Kreis M., Shewry P.R., Miflin B.J.FEBS Lett. 162:360-366 (1983) .

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.