Recombinant Amaranthus caudatus Antimicrobial peptide 2

• Product Name Alternative:

  (AMP2) (AMP1)

• Abbreviation:

  Recombinant Amaranthus caudatus Antimicrobial peptide 2 protein

• UniProt:

  P27275

• Expression Region:

  26-55aa

• Organism:

  Amaranthus caudatus (Love-lies-bleeding) (Inca-wheat)

• Target Sequence:

  VGECVRGRCPSGMCCSQFGYCGKGPKYCGR

• Tag:

  N-terminal 6xHis-KSI-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Chitin-binding protein with a defensive function against numerous chitin containing fungal pathogens. It is also a potent inhibitor of Gram-positive bacteria.

• 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.

• Molecular Weight:

  18.5 kDa

• References & Citations:

  "NMR investigations of protein-carbohydrate interactions: studies on the relevance of Trp/Tyr variations in lectin binding sites as deduced from titration microcalorimetry and NMR studies on hevein domains. Determination of the NMR structure of the complex between pseudohevein and N, N', N"-triacetylchitotriose." Asensio J.L., Siebert H.C., von Der Lieth C.W., Laynez J., Bruix M., Soedjanaamadja U.M., Beintema J.J., Canada F.J., Gabius H.J., Jimenez-Barbero J. Proteins 40:218-236 (2000)

• 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