Recombinant Chicken Riboflavin-binding protein, partial
Product Specifications
Product Name Alternative
; Riboflavin-binding protein; RBP) [Cleaved into: Riboflavin-binding protein; plasma form; Riboflavin-binding protein; yolk major form; Riboflavin-binding protein; yolk minor form]
Abbreviation
Recombinant Chicken Riboflavin-binding protein, partial
UniProt
P02752
Expression Region
18-225aa
Organism
Gallus gallus (Chicken)
Target Sequence
QQYGCLEGDTHKANPSPEPNMHECTLYSESSCCYANFTEQLAHSPIIKVSNSYWNRCGQLSKSCEDFTKKIECFYRCSPHAARWIDPRYTAAIQSVPLCQSFCDDWYEACKDDSICAHNWLTDWERDESGENHCKSKCVPYSEMYANGTDMCQSMWGESFKVSESSCLCLQMNKKDMVAIKHLLSESSEESSSMSSSEEHACQKKLLK
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Required for the transport of riboflavin to the developing oocyte.
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
Required for the transport of riboflavin to the developing oocyte.
Molecular Weight
27.8 kDa
References & Citations
Chicken riboflavin-binding protein. cDNA sequence and homology with milk folate-binding protein.Zheng D.B., Lim H.M., Pene J.J., White H.B. IIIJ. Biol. Chem. 263:11126-11129 (1988)
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.
Product MSDS
https://www.cusabio.com/msds/12550081/
Protein Length
Partial
Available Sizes
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