Recombinant Chicken VTG1 Protein (24-633 aa), His-tagged
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|Product Overview :||Recombinant Chicken VTG1 Protein (24-633 aa) is produced by E. coli expression system. This protein is fused with a 6xHis tag at the N-terminal. Protein Description: Full Length of Mature Protein.|
|Description :||Precursor of the egg-yolk proteins that are sources of nutrients during early development of oviparous organisms.Phosvitin is believed to be of importance in sequestering calcium, iron and other cations for the developing bryo.|
|Source :||E. coli|
|Form :||Tris-based buffer, 50% glycerol|
|Molecular Mass :||72.4 kDa|
|Protein length :||24-633 aa|
|AA Sequence :||FGENKVYTYN YESILFSGIP EKGLARTGIR IRSEVEISGI GPKLCLIRIH SIEAAEYNGI WPTSSFSRSL KLTQALTGQL SIPIKFEYSN GHVGNLMAPD SVSDDGLNIY RGILNILELS LKKMQHSYSI QEAGIGGICN TTYAIQENKK ANLVDVTKSK DLNSCEEKVQ VVTGSAYTQP CQTCQQRNKN SRATATYNYK IKYTHNEAVI TQAEVEEVHQ FTPFHEITGG NAIVEARQKL ALIEVQKQVA EVPPKEFQKR GSLQYQFGSE LLQLPVHLFK IKDVERQIEE RLQDLVETTY EQLPSDAPAK ALKLMHLLRA ANEENYESVW KQFSSRPAYR RYLLDLLPAA ASHRSLRFLR HKMERQELTN WEIAQTVLVA LHSSSPTQEV MEEATLIVKK HCPRSSSVLR KVCLLSYASL CHKRCSSPYS CSECLQVFHV FAGEALGKSN IEEVLLALKA LGNVGHPASI KHIKKFLPGY AAGASELPLK VHETAVMALK SIGMRDPQMV QAITLEIFLN HKIHPRIRML AAVVLLETKP GLPILMILVD AVLKEPSMQV ASFIYSHLRA LGRSTAPDLQ MMASACRMAV RALSPKFDRS GYQFSKVFRF|
|Purity :||> 90% as determined by SDS-PAGE.|
|Notes :||Repeated freezing and thawing is not recommended. Store working aliquots at 4 centigrade for up to one week.|
|Storage :||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 centigrade/-80 centigrade. The shelf life of lyophilized form is 12 months at -20 centigrade/-80 centigrade.|
|Concentration :||A hardcopy of COA with concentration instruction is sent along with the products.|
|UniProt ID :||P87498|
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.