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Recombinant Oryza sativa subsp. indica 10 kDa prolamin (OsI_013205)

Product Specifications

Abbreviation

Recombinant Oryza sativa subsp. indica OsI_013205 protein

Gene Name

OsI_013205

UniProt

A2XMB2

Expression Region

25-134aa

Organism

Oryza sativa subsp. indica (Rice)

Target Sequence

ITTMQYFPPTLAMGTMDPCRQYMMQTLGMGSSTAMFMSQPMALLQQQCCMQLQGMMPQCHCGTSCQMMQSMQQVICAGLGQQQMMKMAMQMPYMCNMAPVNFQLSSCGCC

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Seed storage protein; serves as a source of nitrogen, carbon and sulfur for the young developing seedling.

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

19.7 kDa

References & Citations

"A cDNA sequence of 10 kDa prolamin from long grain rice (Oryza sativa L. subsp.indica) ." Zhu Z.P. Plant Gene Register PGR95-033 (1995)

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/12932769/

Protein Length

Full Length of Mature Protein

Available Sizes

Curated Selection

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