O-acyltransferase (DGAT1-2), Zea mays, recombinant

Organism: Zea mays (Maize). Source: in vitro E.coli expression system. Expression Region: 1-494aa. Protein Length: Full Length. Tag Info: N-terminal 10xHis-tagged. Target Protein Sequence: MAPPPSMPAA SDRAGPGRDA GDSSSLRLRR APSADAGDLA GDSSGGLREN GEPQSPTNPP PQEQQQHEML YYRASAPAHR RVKESPLSSD AIFRQSHAGL LNLCIVVLIA VNSRLIIENL MKYGLLIRAG FWFSARSLGD WPLLMCCLTL PVFPLVALMA EKLITRKLIG EHVVILLHII ITTSAIVYPV VVTLKCDSAV LSGFVLMFLA SIMWMKLVSY AHTNYDIRVL SKSTEKGAAY GNYVDPENMK DPTFKSLVYF MLAPTLCYQP TYPQTTCIRK GWVTQQLIKC VVFTGLMGFI IEQYINPIVK NSKHPLKGNF LNAIERVLKL SVPTLYVWLC MFYCFFHLWL NIVAELLCFG DREFYKDWWN AKTVEEYWRM WNMPVHKWII RHIYFPCIRK GFSRGVAILI SFLVSAVFHE ICIAVPCHIF KFWAFSGIMF QIPLVFLTRY LHATFKHVMV GNMIFWFFFS IVGQPMCVLL YYHDVMNRQA QASR. Purity: Greater than 85% as determined by SDS-PAGE. Endotoxin: Not test. Biological Activity: n/a. Form: Liquid or Lyophilized powder. Buffer: 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. 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. 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 °C/-80 °C. The shelf life of lyophilized form is 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. Relevance: n/a. Reference: "A phenylalanine in DGAT is a key determinant of oil content and composition in maize." Zheng P., Allen W.B., Roesler K., Williams M.E., Zhang S., Li J., Glassman K., Ranch J., Nubel D., Solawetz W., Bhattramakki D., Llaca V., Deschamps S., Zhong G.Y., Tarczynski M.C., Shen B. Nat. Genet. 40:367-372(2008). Function: nan