Recombinant Larimichthys crocea Odorant receptor

• Abbreviation:

  Recombinant Larimichthys crocea Odorant receptor protein

• UniProt:

  F2XEX3

• Expression Region:

  1-308aa

• Organism:

  Larimichthys crocea (Large yellow croaker) (Pseudosciaena crocea)

• Target Sequence:

  MMDNVSKLTIFTLSGLHEIANYRVTLFVLTLLCYCVIWLINLAIIVTIIMDKSLHEPMYIFLCNLCINGLYETAGFYPKFLIDLLSTFHVISYAGCLLQGFVLHSSACADFSILVLMAYDRYVAICRPLVYHSVMTTQRVCVFIFFAWLIPLYLVFMSSITTARSRLCGSHIPKIYCINFLVGKLACTTSIANVIIPAFNYTFYFLHVMFIAWSYMYLIRKCLISSENRSKFMQTCLPHLICLIIVVVSLLFDLLYMRFGSQTLSQNVKNFMAMEFLLVPPIINPLIYGFKLTQIRNRIIQFLSGKRI

• Tag:

  N-terminal 10xHis-tagged

• Type:

  CF Transmembrane Protein & In Stock Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Epigenetics and Nuclear Signaling

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  37.0 kDa

• References & Citations:

  "Family structure and phylogenetic analysis of odorant receptor genes in the large yellow croaker (Larimichthys crocea) ." Zhou Y., Yan X., Xu S., Zhu P., He X., Liu J. BMC Evol. Biol. 11:237-237 (2011)

• 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