Recombinant Glycine max 2S albumin

• Product Name Alternative:

  2S albumin; GM2S-1; Napin-type 2S albumin 3) [Cleaved into: 2S albumin small chain; Aspartic acid-rich peptide; Lunasin) ; 2S albumin large chain; 8 kDa methionine-rich protein; 8 kDa MRP) ]

• Abbreviation:

  Recombinant Glycine max 2S albumin protein

• UniProt:

  P19594

• Expression Region:

  22-158aa

• Organism:

  Glycine max (Soybean) (Glycine hispida)

• Target Sequence:

  SKWQHQQDSCRKQLQGVNLTPCEKHIMEKIQGRGDDDDDDDDDNHILRTMRGRINYIRRNEGKDEDEEEEGHMQKCCTEMSELRSPKCQCKALQKIMENQSEELEEKQKKKMEKELINLATMCRFGPMIQCDLSSDD

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  This is a 2S seed storage protein.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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.

• Function:

  This is a 2S seed storage protein.

• Molecular Weight:

  32.2 kDa

• References & Citations:

  A soybean cDNA encoding a chromatin-binding peptide inhibits mitosis of mammalian cells.Galvez A.F., de Lumen B.O.Nat. Biotechnol. 17:495-500 (1999)

• Storage Conditions:

  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.

• Protein Length:

  Full Length of Mature Protein