Size: 200ug. Other sizes are also available. Please Inquire.
In Stock: No
Lead time: 10-20 working days
Research Topic: Others
Uniprot ID: P10386
Gene Names: N/A
Organism: Triticum aestivum (Wheat)
AA Sequence: RCIPGLERPWQQQPLPPQQTFPQQPLFSQQQQQQLFPQQPSFSQQQPPFWQQQPPFSQQQPILPQQPPFSQQQQLVLPQQPPFSQQQQPVLPPQQSPFPQQQQQHQQLVQQQIPVVQPSILQQLNPCKVFLQQQCSPVAMPQRLARSQMLQQSSCHVMQQQCCQQLPQIPQQSRYEAIRAIIYSIILQEQQQVQGSIQSQQQQPQQLGQCVSQPQQQSQQQLGQQPQQQQLAQGTFLQPHQIAQLEVMTSIALRILPTMCSVNVPLYRTTTSVPFGVGTGVGAY
Expression Region: 24-307aa
Sequence Info: Full Length
Source: E.coli
Tag Info: N-terminal 6xHis-SUMO-tagged
MW: 48.5 kDa
Alternative Name(s):
Relevance: Glutenins are high-molecular weight seed storage proteins of wheat endosperm. Thought to be responsible for the visco-elastic property of wheat dough.
Reference: "Molecular characterization of an active wheat LMW glutenin gene and its relation to other wheat and barley prolamin genes."Colot V., Bartels D., Thompson R., Flavell R.Mol. Gen. Genet. 216:81-90(1989)
Purity: Greater than 90% as determined by SDS-PAGE.
Storage Buffer: Tris-based buffer，50% glycerol
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℃.
Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.