Recombinant Vicia faba Legumin type B (LEB6), partial
This Recombinant Vicia faba Legumin type B (LEB6), partial spans the amino acid sequence from region 1-148aa. Purity: Greater than 90% as determined by SDS-PAGE.
Product Specifications
Product Name Alternative
(Legumin type B acidic chain) (Legumin type B basic chain)
UniProt
P16079
Expression Region
1-148aa
Tag
N-terminal 6xHis-tagged
Source
E.coli
Origin
Vicia faba (Broad bean) (Faba vulgaris)
Purity
Greater than 90% as determined by SDS-PAGE.
Form
Liquid or Lyophilized powder
Molecular Weight
22.9 kDa
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.
Notes
For research use only.
Applications Notes
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.
Preservative
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.
AA Sequence
GIPYWTYNNGDEPLVAISLLDTSNIANQLDSTPRVFYLGGNPEVEFPETQEEQQERHQQKHSLPVGRRGGQHQQEEDGNSVLSGFSSEFLAQTFNTEEDTAKRLRSPRDKRNQIVRVEGGLRIINPEGQQEEEEEEEEEKQRSEQGRN
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