Recombinant Rat L-gulonolactone oxidase (Gulo)
Product Specifications
Product Name Alternative
(LGO) (L-gulono-gamma-lactone oxidase) (GLO)
Abbreviation
Recombinant Rat Gulo protein
Gene Name
Gulo
UniProt
P10867
Expression Region
2-440aa
Organism
Rattus norvegicus (Rat)
Target Sequence
VHGYKGVQFQNWAKTYGCSPEVYYQPTSVEEVREVLALAREQKKKVKVVGGGHSPSDIACTDGFMIHMGKMNRVLQVDKEKKQITVEAGILLADLHPQLDEHGLAMSNLGAVSDVTVAGVIGSGTHNTGIKHGILATQVVALTLMTADGEVLECSESRNADVFQAARVHLGCLGIILTVTLQCVPQFHLQETSFPSTLKEVLDNLDSHLKRSEYFRFLWFPHTENVSIIYQDHTNKAPSSASNWFWDYAIGFYLLEFLLWTSTYLPCLVGWINRFFFWMLFNCKKESSNLSHKIFTYECRFKQHVQDWAIPREKTKEALLELKAMLEAHPKVVAHYPVEVRFTRGDDILLSPCFQRDSCYMNIIMYRPYGKDVPRLDYWLAYETIMKKFGGRPHWAKAHNCTQKDFEEMYPTFHKFCDIREKLDPTGMFLNSYLEKVFY
Tag
C-terminal 10xHis-tagged
Type
CF Transmembrane Protein & In Stock Protein
Source
In vitro E.coli expression system
Field of Research
Others
Relevance
Oxidizes L-gulono-1,4-lactone to hydrogen peroxide and L-xylo-hexulonolactone which spontaneously isomerizes to L-ascorbate.
Endotoxin
Not test
Purity
Greater than 85% 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
52.0 kDa
References & Citations
"The status, quality, and expansion of the NIH full-length cDNA project: the Mammalian Gene Collection (MGC) ." The MGC Project Team Genome Res. 14:2121-2127 (2004)
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.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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