Recombinant Sesamum indicum 11S globulin seed storage protein 2, partial

• Product Name Alternative:

  (11S globulin Ses i 6) (11S globulin seed storage protein II) (Allergen Ses i 6) (Alpha-globulin) (allergen Ses i 6.0101)

• Abbreviation:

  Recombinant Sesamum indicum 11S globulin seed storage protein 2 protein, partial

• UniProt:

  Q9XHP0

• Expression Region:

  22-277aa

• Organism:

  Sesamum indicum (Oriental sesame) (Sesamum orientale)

• Target Sequence:

  QTREPRLTQGQQCRFQRISGAQPSLRIQSEGGTTELWDERQEQFQCAGIVAMRSTIRPNGLSLPNYHPSPRLVYIERGQGLISIMVPGCAETYQVHRSQRTMERTEASEQQDRGSVRDLHQKVHRLRQGDIVAIPSGAAHWCYNDGSEDLVAVSINDVNHLSNQLDQKFRAFYLAGGVPRSGEQEQQARQTFHNIFRAFDAELLSEAFNVPQETIRRMQSEEEERGLIVMARERMTFVRPDEEEGEQEHRGRQLDN

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  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.

• Molecular Weight:

  36.8 kDa

• References & Citations:

  "Ses i 6, the sesame 11S globulin, can activate basophils and shows cross-reactivity with walnut in vitro." Wallowitz M.L., Chen R.J., Tzen J.T., Teuber S.S. Clin. Exp. Allergy 37:929-938 (2007)

• 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