Biotinylated Recombinant Chicken Lysozyme G, Biotinylated Protein (MBP&His-Avi)

Name: Biotinylated Recombinant Chicken Lysozyme G, Biotinylated Protein (MBP&His-Avi)
Brand: Beta LifeScience
SKU: BLC-06782P
Availability: InStock

Greater than 85% as determined by SDS-PAGE.

Collections: Avi-tagged proteins, Biotinylated proteins, Featured biotinylated protein molecules, Other recombinant proteins, Recombinant proteins, Recombinant proteins fall special offers - full-length proteins

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Product Overview

Description	Biotinylated Recombinant Chicken Lysozyme G, Biotinylated Protein (MBP&His-Avi) is produced by our E.coli expression system. This is a full length protein.
Purity	Greater than 85% as determined by SDS-PAGE.
Uniprotkb	P27042
Target Symbol	P27042
Species	Gallus gallus (Chicken)
Expression System	E.coli
Tag	N-MBP&C-6His-Avi
Target Protein Sequence	GTGCYGSVSRIDTTGASCRTAKPEGLSYCGVRASRTIAERDLGSMNKYKVLIKRVGEALCIEPAVIAGIISRESHAGKILKNGWGDRGNGFGLMQVDKRYHKIEGTWNGEAHIRQGTRILIDMVKKIQRKFPRWTRDQQLKGGISAYNAGVGNVRSYERMDIGTLHDDYSNDVVARAQYFKQHGY
Expression Range	27-211aa
Protein Length	Full Length of Mature Protein
Mol. Weight	68.3 kDa
Research Area	Others
Form	Liquid or Lyophilized powder
Buffer	Liquid form: default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. Lyophilized powder form: the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
Reconstitution	Briefly centrifuged the vial prior to opening to bring the contents to the bottom. Reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL. It is recommended to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. The default final concentration of glycerol is 50%.
Storage	1. Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. 2. Avoid repeated freeze-thaw cycles. 3. Store working aliquots at 4°C for up to one week. 4. In general, protein in liquid form is stable for up to 6 months at -20°C/-80°C. Protein in lyophilized powder form is stable for up to 12 months at -20°C/-80°C.
Notes	Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.

Target Details

Subcellular Location	Secreted.
Protein Families	Glycosyl hydrolase 23 family
Database References	KEGG: gga:395708 STRING: 9031.ENSGALP00000027012 UniGene: Gga.3357
Tissue Specificity	Granulocyte compartment of myelomonocytic cells.

Gene Functions References

Improved algorithms for mapping protein surfaces using small organic molecules as molecular probes reproduced the binding of eight organic solvents to lysozyme as observed by NMR. PMID: 13677484
The pH dependence of the initial structure of the fully reduced hen egg white lysozyme in the presence of 90% (v/v) ethanol suggests that Asp and His residues may play an important role. PMID: 14718651
oxidative refolding of equilibrium intermediates of lysozyme stabilized in trifluoroethanol (TFE) and ethylene glycol PMID: 14741343
Site-specific glycosylation of lysozyme in the interfacial region of lysozyme-antibody complex is more effective to reduce the antigenicity than the mutation of single amino acids. PMID: 14741362
A prominent structural difference was observed in the loop region of residues Ser60-Leu75 as observed when a water molecule was replaced with a sodium atom PMID: 15039550
Nonrandom folding occurs in the early stage of the folding of reduced lysozyme, a finding which provides new insight into early-stage events in the folding process of reduced lysozyme. PMID: 15122914
Ni2+ quenches the fluorescence of Trp62 and Trp108 due to the binding of Ni2+ to the active site of lysozyme PMID: 15474459
data describe the early events in the folding of reduced mutated W62G lysozyme in detail PMID: 15733925
that expression of the lysozyme gene in undifferentiated monoblasts is low and a high level of gene expression requires both cell differentiation and lipopolysaccharide stimulation PMID: 15923188
potential energy surfaces have been generated for all the oligomers PMID: 16330266
The three-dimensional structure of hen egg-white lysozyme (HEWL) in a hexagonal crystal form has been determined and refined to 1.46 A resolution. PMID: 16552135

FAQs

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Proteins are sensitive to heat, and freeze-drying can preserve the activity of the majority of proteins. It improves protein stability, extends storage time, and reduces shipping costs. However, freeze-drying can also lead to the loss of the active portion of the protein and cause aggregation and denaturation issues. Nonetheless, these adverse effects can be minimized by incorporating protective agents such as stabilizers, additives, and excipients, and by carefully controlling various lyophilization conditions.

Commonly used protectant include saccharides, polyols, polymers, surfactants, some proteins and amino acids etc. We usually add 8% (mass ratio by volume) of trehalose and mannitol as lyoprotectant. Trehalose can significantly prevent the alter of the protein secondary structure, the extension and aggregation of proteins during freeze-drying process; mannitol is also a universal applied protectant and fillers, which can reduce the aggregation of certain proteins after lyophilization.

Our protein products do not contain carrier protein or other additives (such as bovine serum albumin (BSA), human serum albumin (HSA) and sucrose, etc., and when lyophilized with the solution with the lowest salt content, they often cannot form A white grid structure, but a small amount of protein is deposited in the tube during the freeze-drying process, forming a thin or invisible transparent protein layer.

Reminder: Before opening the tube cap, we recommend that you quickly centrifuge for 20-30 seconds in a small centrifuge, so that the protein attached to the tube cap or the tube wall can be aggregated at the bottom of the tube. Our quality control procedures ensure that each tube contains the correct amount of protein, and although sometimes you can't see the protein powder, the amount of protein in the tube is still very precise.

To learn more about how to properly dissolve the lyophilized recombinant protein, please visit Lyophilization FAQs.