Recombinant Bertholletia excelsa 2S sulfur-rich seed storage protein 1 (BE2S1), partial

• Product Name Alternative:

  Alternative name (s) : Allergen: Ber e 1 Cleaved into the following 2 chains: 2S sulfur-rich seed storage protein small chain 1 Alternative name (s) : 2S albumin 1 small subunit 2S sulfur-rich seed storage protein large chain 1B Alternative name (s) : 2S albumin 1 large subunit

• Abbreviation:

  Recombinant Brazil nut BE2S1 protein, partial

• Gene Name:

  BE2S1

• UniProt:

  P04403

• Expression Region:

  37-142aa

• Organism:

  Brazil nut

• Target Sequence:

  QEECREQMQRQQMLSHCRMYMRQQMEESPYQTMPRRGMEPHMSECCEQLEGMDESCRCEGLRMMMMRMQQEEMQPRGEQMRRMMRLAENIPSRCNLSPMRCPMGGS

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Allergen

• 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:

  14.8 kDa

• References & Citations:

  "The disulphide mapping, folding and characterisation of recombinant Ber e 1, an allergenic protein, and SFA8, two sulphur-rich 2S plant albumins."Alcocer M.J., Murtagh G.J., Bailey K., Dumoulin M., Meseguer A.S., Parker M.J., Archer D.B.J. Mol. Biol. 324:165-175 (2002) .

• 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:

  Partial