Avenin-like a2, Recombinant Protein
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Avenin-like a2, Recombinant Protein

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Cat: RP16620
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 a2
Purity
Greater or equal to 85% purity as determined by SDS-PAGE. (lot specific)
Sequence
QLYTTCSQGY GQCQQQPQPQ PQPQPQMNTC AAFLQQCIQT PYVQSQMWQA SGCQLMRQQC CQPLAQISEQ ARCQAVCSVS QIIMRQQQGQ RFGQPQQQQG QSFGQPQQQV PVEIMRMVLQ TLPSMCSVNI PQYCTTTPCS TITPAIYSIP MTATCAGGAC
Sequence Positions
20-179, 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
19,702 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 #
P0CZ07.1
NCBI GI #
338817616
NCBI Official Full Name
Avenin-like a2
UniProt Protein Name
Avenin-like a2
UniProt Primary Accession #
P0CZ07
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.