Recombinant Arachis hypogaea Allergen Arachin Arah3 isoform

Recombinant Arachis hypogaea Allergen Arachin Arah3 isoform

• CAS Number: 9000-83-3
• UniProt: B5TYU1
• Expression Region: 21-530aa
• Organism: Arachis hypogaea (Peanut)
• Target Sequence: ISFRQQPEENACQFQRLNAQRPDNRIESEGGYIETWNPNNQEFECAGVALSRLVLRRNALRRPFYSNAPQEIFIQQGRGYFGLIFPGCPSTYEEPAQQGRRYQSQRPPRRLQEEDQSQQQQDSHQKVHRFNEGDLIAVPTGVAFWLYNDHDTDVVAVSLTDTNNNDNQLDQFPRRFNLAGNHEQEFLRYQQQSRQSRRRSLPYSPYSPQSQPRQEEREFSPRGQHSRRERAGQEEENEGGNIFSGFTPEFLAQAFQVDDRQIVQNLRGENESEEQGAIVTVRGGLRILSPDRKRGADEEEEYDEDEYEYDEEDRRRGRGSRGSGNGIEETICTATVKKNIGRNRSPDIYNPQAGSLKTANELNLLILRWLGLSAEYGNLYRNALFVPHYNTNAHSIIYALRGRAHVQVVDSNGNRVYDEELQEGHVLVVPQNFAVAGKSQSDNFEYVAFKTDSRPSIANLAGENSVIDNLPEEVVANSYGLPREQARQLKNNNPFKFFVPPSQQSPRAVA
• Tag: N-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Seed storage protein. This protein found in the seeds of many leguminous and non-leguminous plants is the source of sulfur-containing amino acids in seed meals.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length of Mature Protein
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 62.5 kDa
• References & Citations: 0"Crystal structure of Ara h 3, a major allergen in peanut." Jin T., Guo F., Chen Y.W., Howard A., Zhang Y.Z. Mol. Immunol. 46:1796-1804 (2009)
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.