Recombinant Chicken Ovoinhibitor (OIH), partial
Recombinant Chicken Ovoinhibitor (OIH), partial

Recombinant Chicken Ovoinhibitor (OIH), partial

Vendor: CUSABIO

Type: Proteins

SKU: CSB-YP318020CH

$2,959.00 USD
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Available in stock (500)

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For research use only — not intended for clinical or diagnostic purposes.

Product Overview

Abbreviation
Recombinant Chicken OIH protein, partial
Alternative names
OIH; Ovoinhibitor
Buffer [rich text]
If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
Endotoxin
Not test
Expression region
26-472aa
Form
Liquid or Lyophilized powder
Function
Seems to have at least five active inhibitory domains; two for trypsin, two for chymotrypsin and one for elastase.
Gene names
OIH
Mw
51.2 kDa
Notes
Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.
Organism
Gallus gallus (Chicken)
Protein length
Partial
Purity
Greater than 90% as determined by SDS-PAGE.
Reconstitution [rich text]
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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Reference [rich text]
Ovoinhibitor introns specify functional domains as in the related and linked ovomucoid gene.Scott M.J., Huckaby C.S., Kato I., Kohr W.J., Laskowski M. Jr., Tsai M.-J., O'Malley B.W.J. Biol. Chem. 262:5899-5907(1987)
Relevance
Ses to have at least five active inhibitory domains; two for trypsin, two for chymotrypsin and one for elastase.
Research area
Others
Sds description [rich text]
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
Source
Yeast
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℃.
Tag info
N-terminal 6xHis-tagged
Target protein sequenc
VNCSLYASGIGKDGTSWVACPRNLKPVCGTDGSTYSNECGICLYNREHGANVEKEYDGECRPKHVMIDCSPYLQVVRDGNTMVACPRILKPVCGSDSFTYDNECGICAYNAEHHTNISKLHDGECKLEIGSVDCSKYPSTVSKDGRTLVACPRILSPVCGTDGFTYDNECGICAHNAEQRTHVSKKHDGKCRQEIPEIDCDQYPTRKTTGGKLLVRCPRILLPVCGTDGFTYDNECGICAHNAQHGTEVKKSHDGRCKERSTPLDCTQYLSNTQNGEAITACPFILQEVCGTDGVTYSNDCSLCAHNIELGTSVAKKHDGRCREEVPELDCSKYKTSTLKDGRQVVACTMIYDPVCATNGVTYASECTLCAHNLEQRTNLGKRKNGRCEEDITKEHCREFQKVSPICTMEYVPHCGSDGVTYSNRCFFCNAYVQSNRTLNLVSMAAC
Uniprot id
P10184
Recombinant Chicken Ovoinhibitor (OIH), partial

Recombinant Chicken Ovoinhibitor (OIH), partial

$2,959.00 USD