| Species : |
Chicken |
| Source : |
E.coli |
| Tag : |
His |
| Protein Length : |
24-633 aa |
| 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. |
| Form : |
Tris-based buffer, 50% glycerol |
| Molecular Mass : |
72.4 kDa |
| AA Sequence : |
FGENKVYTYNYESILFSGIPEKGLARTGIRIRSEVEISGIGPKLCLIRIHSIEAAEYNGIWPTSSFSRSLKLTQALTGQLSIPIKFEYSNGHVGNLMAPDSVSDDGLNIYRGILNILELSLKKMQHSYSIQEAGIGGICNTTYAIQENKKANLVDVTKSKDLNSCEEKVQVVTGSAYTQPCQTCQQRNKNSRATATYNYKIKYTHNEAVITQAEVEEVHQFTPFHEITGGNAIVEARQKLALIEVQKQVAEVPPKEFQKRGSLQYQFGSELLQLPVHLFKIKDVERQIEERLQDLVETTYEQLPSDAPAKALKLMHLLRAANEENYESVWKQFSSRPAYRRYLLDLLPAAASHRSLRFLRHKMERQELTNWEIAQTVLVALHSSSPTQEVMEEATLIVKKHCPRSSSVLRKVCLLSYASLCHKRCSSPYSCSECLQVFHVFAGEALGKSNIEEVLLALKALGNVGHPASIKHIKKFLPGYAAGASELPLKVHETAVMALKSIGMRDPQMVQAITLEIFLNHKIHPRIRMLAAVVLLETKPGLPILMILVDAVLKEPSMQVASFIYSHLRALGRSTAPDLQMMASACRMAVRALSPKFDRSGYQFSKVFRF |
| 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. |
