Recombinant Vicia faba Legumin type B (LEB6), partial

Product Specifications

Product Name Alternative

Legumin type B acidic chain

Abbreviation

Recombinant Vicia faba LEB6 protein, partial

Gene Name

LEB6

UniProt

P16079

Expression Region

1-148aa

Organism

Vicia faba (Broad bean) (Faba vulgaris)

Target Sequence

GIPYWTYNNGDEPLVAISLLDTSNIANQLDSTPRVFYLGGNPEVEFPETQEEQQERHQQKHSLPVGRRGGQHQQEEDGNSVLSGFSSEFLAQTFNTEEDTAKRLRSPRDKRNQIVRVEGGLRIINPEGQQEEEEEEEEEKQRSEQGRN

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

Relevance

This protein found in the seeds of many leguminous and non-leguminous plants is the source of sulfur-containing amino acids in seed meals.

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 protein found in the seeds of many leguminous and non-leguminous plants is the source of sulfur-containing amino acids in seed meals.

Molecular Weight

19 kDa

References & Citations

"The legumin gene family: structure and evolutionary implications of Vicia faba B-type genes and pseudogenes." Heim U., Schubert R., Baeumlein H., Wobus U. Plant Mol. Biol. 13:653-663 (1989)

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.