推薦產品
生物源
chicken egg white
品質等級
形狀
lyophilized powder
濃度
≥50% protein (biuret)
UniProt登錄號
儲存溫度
−20°C
基因資訊
chicken ... RBP(396449)
一般說明
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.
應用
Riboflavin Binding Protein from chicken egg white may be used in fluorescence quenching experiments.[1]
生化／生理作用
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]
準備報告
Supplied as the riboflavin-depleted apo-form.
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
Eyeshields, Gloves, type N95 (US)
The effect of riboflavin binding protein (RPB) on flavokinase catalytic activity.
Slomczynska, M.
Comparative Biochemistry and Physiology, 87, 681-685 (1987)
Electrochemistry of riboflavin-binding protein and its interaction with riboflavin
Bartovsik M, et al.
Bioelectrochemistry, 76(1-2), 70-75 (2009)
Crystal structure of chicken riboflavin-binding protein
Monaco HL
The Embo Journal, 16(7), 1475-1483 (1997)
Riboflavin-binding protein exhibits selective sweet suppression toward protein sweeteners
Maehashi K, et al.
Chemical Senses, 32(2), 183-190 (2006)
Binding study of riboflavin-binding protein with riboflavin and its analogues by differential scanning calorimetry
Wasylewski M
Journal of Protein Chemistry, 19(6), 523-528 (2000)
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