R5258

Riboflavin Binding Protein from chicken egg white

lyophilized powder

• Synonym(e): Binding Protein, Chicken Egg White Protein, Riboflavin Protein
• UNSPSC-Code: 12352202
• NACRES: NA.26

Eigenschaften

• Biologische Quelle: chicken egg white
• Qualitätsniveau: 200
• Form: lyophilized powder
• Konzentration: ≥50% protein (biuret)
• UniProt-Hinterlegungsnummer: P02752
• Lagertemp.: −20°C
• Angaben zum Gen: chicken ... RBP(396449)

Beschreibung

Allgemeine Beschreibung

Riboflavin Binding Protein (RBP) comprises of 19 cysteines and corresponds to a molecular weight of 30 kDa.[1] Egg white RBP is produced in the oviduct cells. Chicken egg white RBP contains an N-terminal ligand binding domain and a C-terminal phosphorylated motif.[2]

Riboflavin binding protein (RBP) transports riboflavin through the bloodstream of the laying hen into the eggs, where the vitamin is essential for embryonic growth and development. RBP consists of a single polypeptide chain containing 9 disulfide bonds. It is a glycoprotein containing ~14% carbohydrate, with sugar moieties including galactose, mannose and glucosamine, and is phosphorylated.

Anwendung

Riboflavin Binding Protein from chicken egg white may be used in fluorescence quenching experiments.[1]

Biochem./physiol. Wirkung

Riboflavin Binding Protein (RBP) is crucial for normal embryo development.[1] RBP interacts with riboflavin and its analogs. The RBP-riboflavin complex is stabilized by interaction between the isoalloxazyne ring of riboflavin and the tyrosine 75 and tryptophan 156 of residues of RBP.[3] RBP elicits sweet supressing functionality and may interact with the sweet taste receptor.[4]

Riboflavin binding protein binds to flavokinase and regulates its activity. [5]

Angaben zur Herstellung

Supplied as the riboflavin-depleted apo-form.

Sicherheitshinweise

• Lagerklassenschlüssel: 11 - Combustible Solids
• WGK: WGK 3
• Flammpunkt (°F): Not applicable
• Flammpunkt (°C): Not applicable
• Persönliche Schutzausrüstung: Eyeshields, Gloves, type N95 (US)