Avidin (AVD), chicken, recombinant

Organism: Gallus gallus (Chicken). Source: Yeast. Expression Region: 25-152aa. Protein Length: Full Length of Mature Protein. Tag Info: C-terminal 6xHis-tagged. Target Protein Sequence: ARKCSLTGKW TNDLGSNMTI GAVNSRGEFT GTYITAVTAT SNEIKESPLH GTQNTINKRT QPTFGFTVNW KFSESTTVFT GQCFIDRNGK EVLKTMWLLR SSVNDIGDDW KATRVGINIF TRLRTQKE. 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: The biological function of avidin is not known. Forms a strong non-covalent specific complex with biotin (one molecule of biotin per subunit of avidin). Reference: "Biochemical characterization and crystal structure of a recombinant hen avidin and its acidic mutant expressed in Escherichia coli." Nardone E., Rosano C., Santambrogio P., Curnis F., Corti A., Magni F., Siccardi A.G., Paganelli G., Losso R., Apreda B., Bolognesi M., Sidoli A., Arosio P. Eur. J. Biochem. 256:453-460(1998). Function: nan