Recombinant Synsepalum dulcificum Miraculin

Product Specifications

Product Name Alternative

Miraculin; MIR

Abbreviation

Recombinant Synsepalum dulcificum Miraculin protein

UniProt

P13087

Expression Region

30-220aa

Organism

Synsepalum dulcificum (Miracle fruit) (Richadella dulcifica)

Target Sequence

DSAPNPVLDIDGEKLRTGTNYYIVPVLRDHGGGLTVSATTPNGTFVCPPRVVQTRKEVDHDRPLAFFPENPKEDVVRVSTDLNINFSAFMPCRWTSSTVWRLDKYDESTGQYFVTIGGVKGNPGPETISSWFKIEEFCGSGFYKLVFCPTVCGSCKVKCGDVGIYIDQKGRRRLALSDKPFAFEFNKTVYF

Tag

N-terminal 10xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Miraculin has the property of modifying a sour taste into a sweet taste. This alteration of taste perception persists for many minutes.

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.

Function

Miraculin has the property of modifying a sour taste into a sweet taste. This alteration of taste perception persists for many minutes.

Molecular Weight

24.9 kDa

References & Citations

"Complete amino acid sequence and structure characterization of the taste-modifying protein, miraculin." Theerasilp S., Hitotsuya H., Nakajo S., Nakaja K., Nakamura Y., Kurihara Y. J. Biol. Chem. 264:6655-6659 (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.