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.