Recombinant Tuber borchii Cyanovirin-N homolog
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Tuber borchii Cyanovirin-N homolog
Product Name Alternative:
Cyanovirin-N homolog; CV-N homolog
Abbreviation:
Recombinant Tuber borchii Cyanovirin-N homolog protein
UniProt:
Q5MK11
Expression Region:
1-103aa
Organism:
Tuber borchii (White truffle)
Target Sequence:
MSYADSSRNAVLTNGGRTLRAECRNADGNWVTSELDLDTCIGNPNGFLGWGMQNFSHSSEDIKLEEGGRKLTCRPKTVDGGFRERQGIDLNRIQNVNGRLVFQ
Tag:
N-terminal 6xHis-tagged
Type:
Developed Protein
Source:
E.coli
Field of Research:
Others
Relevance:
Mannose-binding lectin.
Endotoxin:
Not test
Purity:
Greater than 85% 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:
Mannose-binding lectin.
Molecular Weight:
15.4 kDa
References & Citations:
"Gene expression profiling of the nitrogen starvation stress response in the mycorrhizal ascomycete Tuber borchii." Montanini B., Gabella S., Abba S., Peter M., Kohler A., Bonfante P., Chalot M., Martin F., Ottonello S. Fungal Genet. Biol. 43:630-641 (2006)
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