Recombinant Saccharomyces cerevisiae Acyl-CoA-binding protein (ACB1)
CAT:
399-CSB-YP006519SVGe1-03
Size:
1 mg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
-SDS.jpg)
-SDS.jpg&w=128&q=75)
Recombinant Saccharomyces cerevisiae Acyl-CoA-binding protein (ACB1)
- CAS Number: 9000-83-3
- Gene Name: ACB1
- UniProt: P31787
- Expression Region: 1-87aa
- Organism: Saccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast)
- Target Sequence: MVSQLFEEKAKAVNELPTKPSTDELLELYALYKQATVGDNDKEKPGIFNMKDRYKWEAWENLKGKSQEDAEKEYIALVDQLIAKYSS
- Tag: Tag-Free
- Source: Yeast
- Field of Research: Others
- Assay Type: Developed Protein
- Relevance: Binds medium- and long-chain acyl-CoA esters with very high affinity and may function as an intracellular carrier of acyl-CoA esters.
- Purity: Greater than 90% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Full Length
- 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
- Function: Binds medium- and long-chain acyl-CoA esters with very high affinity and may function as an intracellular carrier of acyl-CoA esters.
- Molecular Weight: 10.1 kDa
- References & Citations: "Quantitative trait loci mapped to single-nucleotide resolution in yeast."Deutschbauer A.M., Davis R.W.Nat. Genet. 37:1333-1340 (2005)
- 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.