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Recombinant Triticum aestivum Omega-5 gliadin, partial

Recombinant Triticum aestivum Omega-5 gliadin, partial

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Code	CSB-EP2020TQN
MSDS	MSDS
Size	US$388
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Image	(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
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Product Details
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Product Details

Purity

Greater than 90% as determined by SDS-PAGE.

Uniprot No.

Q402I5

Research Area

Others

Species

Triticum aestivum (Wheat)

Source

E.coli

Expression Region

262-439aa

Target Protein Sequence

QQQFPQQQSPQQQQFPQQQFPQQQQLPQKQFPQPQQIPQQQQIPQQPQQFPQQQFPQQQQFPQQQEFPQQQFPQQQFHQQQLPQQQFPQQQFPQQQFPQQQQFPQQQQLTQQQFPRPQQSPEQQQFPQQQFPQQPPQQFPQQQFPIPYPPQQSEEPSPYQQYPQQQPSGSDVISISGL
Note: The complete sequence including tag sequence, target protein sequence and linker sequence could be provided upon request.

Mol. Weight

37.5kDa

Protein Length

Partial

Tag Info

N-terminal 6xHis-SUMO-tagged

Form

Liquid or Lyophilized powder
Note: We will preferentially ship the format that we have in stock, however, if you have any special requirement for the format, please remark your requirement when placing the order, we will prepare according to your demand.

Buffer

Tris-based buffer,50% glycerol

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.

Troubleshooting and FAQs

Protein FAQs

Storage Condition

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.

Shelf Life

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.

Lead Time

3-7 business days

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.

Datasheet & COA

Please contact us to get it.

Description

Recombinant Triticum aestivum Omega-5 gliadin is an E.coli cell-expressed partial protein. E.coli expression systems are popular because bacteria are easy to culture, grow fast and produce high yields of recombinant protein. Traditional strategies for Triticum aestivum Omega-5 gliadin recombinant protein expression involve transforming the recombinant plasmid into the E. coli host. The cells were directly replicated, transcribed and translated, and IPTG was added to express the desired protein. Typically, the cells are then lysed to extract the expressed protein for subsequent purification. Also, many proteins become insoluble as inclusion bodies that are very difficult to recover, so mild conditions and subsequent cumbersome protein-refolding procedures are used to ensure the final provided protein is soluble.

Omega-5 gliadin is a protein component of gluten in triticum aestivum (wheat). Different to gliten proteins, omega gliadins are distinguished from the others on the basis of their amino acid compositions, being exceptionally rich in proline and glutamine with little or no methionine and cysteine. TOf the wheat allergens, omega-5 gliadin has been implicated as the most frequent trigger of WDEIA. Omega-5 gliadin allergy is a rare wheat allergy that presents with severe anaphylaxis. Exercise is the key co-factor, and other known co-factors include alcohol, menstruation and aspirin/NSAIDs.