Suregada multiflora Ribosome-inactivating protein gelonin (GEL) -Mammalian Cell
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Long name
Recombinant Suregada multiflora Ribosome-inactivating protein gelonin (GEL)
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Alternative names
Ribosome-inactivating protein gelonin; Ribosome-inactivating protein gelonin; rRNA N-glycosidase
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Gene name
GEL
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Other gene names
GEL;
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General description
Ribosome-inactivating protein gelonin (GEL) is a recombinant protein expressed in Mammalian Cell . The protein can be with or without a His-Tag or other tag in accordance to customer's request. All of our recombinant proteins are manufactured in strictly controlled facilities and by using a well established technology which guarantees full batch-to-bact consistency and experiment reproducibility.
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Product category
Recombinant Proteins
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Expression system
Mammalian Cell
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Available also expressed in
E Coli ; Yeast ; Baculovirus ; Mammalian Cell
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Purity
Greater than 90% (determined by SDS-PAGE)
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Form
Lyophilized protein
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Storage
This protein can be stored at -20 degrees Celsius. For extended periods of time it is recommended to keep the protein frozen at -40 or -80 degrees Celsius. Avoid cycles of freezing and thawing as they might denaturate the polypeptide chains.
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Applications
This protein can be used as a positive control for applications such as ELISA, IFA, RIA, Western Blot, etc.
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Description
For cells, cell lines and tissues in culture till half confluency.
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Test
A gel is a solid jelly-like material that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state. By weight, gels are mostly liquid, yet they behave like solids due to a three-dimensional cross-linked network within the liquid. It is the crosslinking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick (tack). In this way gels are a dispersion of molecules of a liquid within a solid in which the solid is the continuous phase and the liquid is the discontinuous phase. The word gel was coined by 19th-century Scottish chemist Thomas Graham by clipping from gelatin.
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