Chicken Riboflavin-binding protein

SKU: orb246109

Description

This Chicken Riboflavin-binding protein spans the amino acid sequence from region 18-225aa. Purity: Greater than 90% as determined by SDS-PAGE.

Images & Validation

• Application Notes:
  This is His-tag protein

Key Properties

• Source: Yeast
• Biological Origin: Gallus gallus (Chicken)
• Tag: N-terminal 6xHis-tagged
• Molecular Weight: 25.8 kDa
• Expression Region: 18-225aa
• Protein Length: Partial
• Protein Sequence: QQYGCLEGDTHKANPSPEPNMHECTLYSESSCCYANFTEQLAHSPIIKVSNSYWNRCGQLSKSCEDFTKKIECFYRCSPHAARWIDPRYTAAIQSVPLCQSFCDDWYEACKDDSICAHNWLTDWERDESGENHCKSKCVPYSEMYANGTDMCQSMWGESFKVSESSCLCLQMNKKDMVAIKHLLSESSEESSSMSSSEEHACQKKLLK
• Purity: Greater than 90% as determined by SDS-PAGE.

Storage & Handling

• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
• Form/Appearance: Liquid or Lyophilized powder
• Buffer/Preservatives: 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.
• Disclaimer: For research use only

Alternative Names

Riboflavin-binding protein, (RBP) [Cleaved into, Riboflavin-binding protein, plasma form, Riboflavin-binding protein, yolk major form, Riboflavin-binding protein, yolk minor form]

(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.

Quick Database Links

UniProt

P02752