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Recombinant Chicken Glyceraldehyde-3-phosphate dehydrogenase(GAPDH)

CSB-EP009232CH

Recombinant Chicken Glyceraldehyde-3-phosphate dehydrogenase(GAPDH)

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CAD$1,066.00

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Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 10-20 working days

Research Topic: Others

Uniprot ID: P00356

Gene Names: GAPDH

Organism: Gallus gallus (Chicken)

AA Sequence: VKVGVNGFGRIGRLVTRAAVLSGKVQVVAINDPFIDLNYMVYMFKYDSTHGHFKGTVKAENGKLVINGHAITIFQERDPSNIKWADAGAEYVVESTGVFTTMEKAGAHLKGGAKRVIISAPSADAPMFVMGVNHEKYDKSLKIVSNASCTTNCLAPLAKVIHDNFGIVEGLMTTVHAITATQKTVDGPSGKLWRDGRGAAQNIIPASTGAAKAVGKVIPELNGKLTGMAFRVPTPNVSVVDLTCRLEKPAKYDDIKRVVKAAADGPLKGILGYTEDQVVSCDFNGDSHSSTFDAGAGIALNDHFVKLVSWYDNEFGYSNRVVDLMVHMASKE

Expression Region: 2-333aa

Sequence Info: Full Length

Source: E.coli

Tag Info: N-terminal 6xHis-tagged

MW: 39.6 kDa

Alternative Name(s): Peptidyl-cysteine S-nitrosylase GAPDH (EC:2.6.99.-)

Relevance: Has both glyceraldehyde-3-phosphate dehydrogenase and nitrosylase activities, thereby playing a role in glycolysis and nuclear functions, respectively. Glyceraldehyde-3-phosphate dehydrogenase is a key enzyme in glycolysis that catalyzes the first step of the pathway by converting D-glyceraldehyde 3-phosphate (G3P) into 3-phospho-D-glyceroyl phosphate. Modulates the organization and assbly of the cytoskeleton. Also participates in nuclear events including transcription, RNA transport, DNA replication and apoptosis. Nuclear functions are probably due to the nitrosylase activity that mediates cysteine S-nitrosylation of nuclear target proteins .

Reference: Complete nucleotide sequence of the messenger RNA coding for chicken muscle glyceraldehyde-3-phosphate dehydrogenase.Panabieres F., Piechaczyk M., Rainer B., Dani C., Fort P., Riaad S., Marty L., Imbach J.L., Jeanteur P., Blanchard J.-M.Biochem. Biophys. Res. Commun. 118:767-773(1984)

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.

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