Riboflavin Binding Protein from chicken egg white
SIGMA/R5258 - lyophilized powder
Synonym: Binding Protein; Chicken Egg White Protein; Riboflavin Protein
Product Type: Chemical
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| biological source | chicken egg white |
| concentration | ≥50% protein (biuret) |
| form | lyophilized powder |
| Quality Level | 200  |
| storage temp. | −20°C |
| UniProt accession no. | P02752  |
| Application: | Riboflavin Binding Protein from chicken egg white may be used in fluorescence quenching experiments. |
| Biochem/physiol Actions: | Riboflavin Binding Protein (RBP) is crucial for normal embryo development. 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. RBP elicits sweet supressing functionality and may interact with the sweet taste receptor. |
| Biochem/physiol Actions: | Riboflavin binding protein binds to flavokinase and regulates its activity. |
| General description: | Riboflavin Binding Protein (RBP) comprises of 19 cysteines and corresponds to a molecular weight of 30 kDa. 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. |
| General description: | 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. |
| Packaging: | 2, 10 mg in glass bottle |
| Preparation Note: | Supplied as the riboflavin-depleted apo-form. |
| RIDADR | NONH for all modes of transport |
| WGK Germany | WGK 3 |
| Flash Point(F) | Not applicable |
| Flash Point(C) | Not applicable |
| Storage Temp. | −20°C |
| UNSPSC | 12352202 |