Avenin-like a1 (AVNLA), Recombinant Protein
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Avenin-like a1 (AVNLA), Recombinant Protein

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Cat: RP16758
Size: 0.02 mg (E-Coli)/0.1 mg (E-Coli)/0.02 mg (Yeast)/0.1 mg (Yeast)/0.02 mg (Baculovirus)/0.02 mg (Mammalian-Cell)/1 mg (E-Coli)/0.1 mg (Baculovirus)/1 mg (Yeast)/0.1 mg (Mammalian-Cell)/1 mg (Baculovirus)/0.5 mg (Mammalian-Cell)
Species: Triticum aestivum (Wheat)
Datasheet:

Product Info

Full Product Name
Recombinant Triticum aestivum Avenin-like a1 (AVNLA)
Product Gene Name
AVNLA recombinant protein
Product Synonym Gene Name
AVNLA
Purity
Greater or equal to 85% purity as determined by SDS-PAGE. (lot specific)
Sequence
QLYTTCSQGY GQCQQQPQPQ PQPQPQMNTC AAFLQQCSQT PHVQTQMWQA SGCQLVRQQC CQPLAQISEQ ARCQAVCSVA QIIMRQQQGQ SFGQPQQQVP VEIMRMVLQT LPLMCRVNIP QYCTTTPCST ITPAIYSIPM TATCAGGAC
Sequence Positions
20-168, Full length protein
Format
Lyophilized or liquid (Format to be determined during the manufacturing process)
Host
E Coli or Yeast or Baculovirus or Mammalian Cell
Molecular Weight
18,427 Da
Storage
Store at -20℃. For long-term storage, store at -20℃ or -80℃. Store working aliquots at 4℃ for up to one week. Repeated freezing and thawing is not recommended.
Protein Family
Avenin

NCBI/Uniprot Data

NCBI Accession #
Q2A784.1
NCBI GI #
122244839
NCBI Official Full Name
Avenin-like a1
UniProt Gene Name
AVNLA
UniProt Synonym Gene Names
LMGli2482; TaAvlike-a1
UniProt Protein Name
Avenin-like a1
UniProt Synonym Protein Names
LMW-gliadin 2482; LMGli2482; TaAvlike-a1
UniProt Primary Accession #
Q2A784
UniProt Comments
Seed storage protein. Not integrated in the gluten polymer through disulfide bonds, unless incorporated by reduction and reoxidation during dough making. Increases dough strength and bread volume, but decreases dough stability when added into a base wheat flour ().

For research use only, not for clinical use.