Description
Seed storage protein. Not integrated in the gluten polymer through disulfide bonds, unless incorporated by reduction and reoxidation during dough making. Increases dough strength and bread volume, but decreases dough stability when added into a base wheat flour (By similarity).
Family
Belongs to the prolamin family.
Sequence
MKTMFLLALLAFTATSAVAQLYTTCSQGYGQCQQQPQPQPQPQPQMNTCAAFLQQCSQTPHVQTQMWQASGCQLVRQQCCQPLAQISEQARCQAVCSVAQIIMRQQQGQSFGQPQQQVPVEIMRMVLQTLPLMCRVNIPQYCTTTPCSTITPAIYSIPMTATCAGGAC
Simulated SDS-PAGE
(Note: Representative image - actual molecular weight may vary depending on tag type and expression method)
Safety
Upon ordering, we will perform rigorous biosecurity and export control screening to ensure that order fulfillment is consistent with all legal and regulatory guidance.
Protein synthesis service