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  4. Recombinant Chicken Riboflavin-binding protein, partial

Recombinant Chicken Riboflavin-binding protein, partial

  • 中文名稱：
    雞核黃素結(jié)合蛋白重組蛋白
  • 貨號：
    CSB-EP360879CH
  • 規(guī)格：
  • 來源：
    E.coli
  • 其他：
  • 中文名稱：
    雞核黃素結(jié)合蛋白重組蛋白
  • 貨號：
    CSB-EP360879CH-B
  • 規(guī)格：
  • 來源：
    E.coli
  • 共軛：
    Avi-tag Biotinylated

    E. coli biotin ligase (BirA) is highly specific in covalently attaching biotin to the 15 amino acid AviTag peptide. This recombinant protein was biotinylated in vivo by AviTag-BirA technology, which method is BriA catalyzes amide linkage between the biotin and the specific lysine of the AviTag.

  • 其他：
  • 中文名稱：
    雞核黃素結(jié)合蛋白重組蛋白
  • 貨號：
    CSB-BP360879CH
  • 規(guī)格：
  • 來源：
    Baculovirus
  • 其他：
  • 中文名稱：
    雞核黃素結(jié)合蛋白重組蛋白
  • 貨號：
    CSB-MP360879CH
  • 規(guī)格：
  • 來源：
    Mammalian cell
  • 其他：

產(chǎn)品詳情

  • 純度：
    Greater than 85% as determined by SDS-PAGE.
  • Uniprot No.：
  • 別名：
    ; Riboflavin-binding protein; RBP) [Cleaved into: Riboflavin-binding protein; plasma form; Riboflavin-binding protein; yolk major form; Riboflavin-binding protein; yolk minor form]
  • 種屬：
    Gallus gallus (Chicken)
  • 蛋白長度：
    Partial
  • 表達(dá)區(qū)域：
    18-225aa
  • 氨基酸序列
    QQYGCLEGDTHKAKPSPEPNMHECTLYSESSCCYANFTEQLAHSPIIKVSNSYWNRCGQLSKSCEDFTKKIECFYRCSPHAARWIDPRYTAAIQSVPLCQSFCDDWYEACKDDSICAHNWLTDWERDESGENHCKSKCVPYSEMYANGTDMCQSMWGESFKVSESSCLCLQMNKKDMVAIKHLLSESSEESSSMSSSEEHACQKKLLK
  • 蛋白標(biāo)簽：
    Tag?type?will?be?determined?during?the?manufacturing?process.
    The tag type will be determined during production process. If you have specified tag type, please tell us and we will develop the specified tag preferentially.
  • 產(chǎn)品提供形式：
    Lyophilized powder
    Note: We will preferentially ship the format that we have in stock, however, if you have any special requirement for the format, please remark your requirement when placing the order, we will prepare according to your demand.
  • 復(fù)溶：
    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.
  • 儲存條件：
    Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
  • 保質(zhì)期：
    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.
  • 貨期：
    Delivery time may differ from different purchasing way or location, please kindly consult your local distributors for specific delivery time.
    Note: All of our proteins are default shipped with normal blue ice packs, if you request to ship with dry ice, please communicate with us in advance and extra fees will be charged.
  • 注意事項(xiàng)：
    Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
  • Datasheet ：
    Please contact us to get it.

產(chǎn)品評價

靶點(diǎn)詳情

  • 功能：
    Required for the transport of riboflavin to the developing oocyte.
  • 基因功能參考文獻(xiàn)：
    1. Using moxestrol and riboflavin carrier protein promoter/reporter constructs in chicken hepatoma cells, an estrogen response unit (ERU) composed of two consensus ERE 1/2 sites and one non-consensus ERE 1/2 site was identified . PMID: 15713531
    2. Both the hydration and surface charge of the confining volume is expected to largely determine the biochemical reaction dynamics of the riboflavin-binding protein. PMID: 23334913
    3. Phosporylation of RBP occurs on serines in a single tryptic peptide and is necessary for uptake of riboflavin to developing oocytes. Egg white and egg yolk proteins have the same peptides but have minor difference in Phosporylation. PMID: 6704383
    4. Data estimate not only the thermostability of both N- and C-terminal domains of riboflavin-binding protein but also the strength of domain interactions. PMID: 15488765
    5. The selectivity in the sweet suppression by RBP is consistent with the existence of multiple interaction sites within a single sweet taste receptor. PMID: 17167172

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  • 蛋白家族：
    Folate receptor family
  • 組織特異性：
    Yolk RBP is synthesized in the liver; egg-white RBP is synthesized in the oviduct.
  • 數(shù)據(jù)庫鏈接：


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