Alpha/beta-gliadin, Triticum aestivum, recombinant

Organism: Triticum aestivum (Wheat). Source: E.coli. Expression Region: 21-286aa. Protein Length: Full Length of Mature Protein. Tag Info: N-terminal 10xHis-tagged and C-terminal Myc-tagged. Target Protein Sequence: VRFPVPQLQP QNPSQQQPQE QVPLVQQQQF LGQQQPFPPQ QPYPQPQPFP SQLPYLQLQP FPQPQLPYSQ PQPFRPQQPY PQPQPQYSQP QQPISQQQQQ QQQQQQQQQQ QQQILQQILQ QQLIPCMDVV LQQHNIAHGR SQVLQQSTYQ LLQELCCQHL WQIPEQSQCQ AIHNVVHAII LHQQQKQQQQ PSSQVSFQQP LQQYPLGQGS FRPSQQNPQA QGSVQPQQLP QFEEIRNLAL QTLPAMCNVY IPPYCTIAPF GIFGTN. Purity: Greater than 85% as determined by SDS-PAGE. Endotoxin: Not test. Biological Activity: n/a. 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. 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 °C/-80 °C. The shelf life of lyophilized form is 12 months at -20 °C/-80 °C. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4 °C for up to one week. Relevance: Gliadin is the major seed storage protein in wheat. Reference: "Conservation and variability of wheat alpha/beta-gliadin genes." Sumner-Smith M., Rafalski J.A., Sugiyama T., Stoll M., Soell D. Nucleic Acids Res. 13:3905-3916(1985). Function: nan