Recombinant Bertholletia excelsa 2S sulfur-rich seed storage protein 1 (BE2S1), partial
Product Specifications
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
Available Sizes
Frequently Asked Questions
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