Recombinant Triticum aestivum Alpha-amylase/trypsin inhibitor CM3

• Product Name Alternative:

  (Chloroform/methanol-soluble protein CM3)

• Abbreviation:

  Recombinant Triticum aestivum Alpha-amylase/trypsin inhibitor CM3 protein

• UniProt:

  P17314

• Expression Region:

  26-168aa

• Organism:

  Triticum aestivum (Wheat)

• Target Sequence:

  SGSCVPGVAFRTNLLPHCRDYVLQQTCGTFTPGSKLPEWMTSASIYSPGKPYLAKLYCCQELAEISQQCRCEALRYFIALPVPSQPVDPRSGNVGESGLIDLPGCPREMQWDFVRLLVAPGQCNLATIHNVRYCPAVEQPLWI

• Tag:

  C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  Alpha-amylase/trypsin inhibitor. It could be involved in insect defense mechanisms.

• 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:

  17.3 kDa

• References & Citations:

  "N-terminal amino acid sequence of chloroform/methanol-soluble proteins and albumins from endosperm of wheat, barley and related species." Shewry P.R., Lafiandra D., Salcedo G., Aragoncillo C., Garcia-Olmedo F., Lew E.J.-L., Dietler M.D., Kasarda D.D. FEBS Lett. 175:359-363 (1984)

• 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