Recombinant Sesamum indicum Oleosin L
Product Specifications
Product Name Alternative
(Allergen Ses i 5) (Oleosin 15 kDa) (allergen Ses i 5.0101)
Abbreviation
Recombinant Sesamum indicum Oleosin L protein
UniProt
Q9XHP2
Expression Region
1-145aa
Organism
Sesamum indicum (Oriental sesame) (Sesamum orientale)
Target Sequence
MAEHYGQQQQTRAPHLQLQPRAQRVVKAATAVTAGGSLLVLSGLTLAGTVIALTIATPLLVIFSPVLVPAVITIFLLGAGFLASGGFGVAALSVLSWIYRYLTGKHPPGADQLESAKTKLASKAREMKDRAEQFSQQPVAGSQTS
Tag
N-terminal 10xHis-tagged
Type
CF Transmembrane Protein & In Stock Protein
Source
In vitro E.coli expression system
Field of Research
Others
Relevance
May have a structural role to stabilize the lipid body during desiccation of the seed by preventing coalescence of the oil. Probably interacts with both lipid and phospholipid moieties of lipid bodies. May also provide recognition signals for specific lipase anchorage in lipolysis during seedling growth.
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
16.7 kDa
References & Citations
"Gene family of oleosin isoforms and their structural stabilization in sesame seed oil bodies." Tai S.S., Chen M.C., Peng C.C., Tzen J.T. Biosci. Biotechnol. Biochem. 66:2146-2153 (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.
Protein Length
Full Length
Available Sizes
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