Recombinant Sesamum indicum 11S globulin seed storage protein 2, partial

Product Specifications

Product Name Alternative

(11S globulin Ses i 6) (11S globulin seed storage protein II) (Allergen Ses i 6) (Alpha-globulin) (allergen Ses i 6.0101)

Abbreviation

Recombinant Sesamum indicum 11S globulin seed storage protein 2 protein, partial

UniProt

Q9XHP0

Expression Region

22-277aa

Organism

Sesamum indicum (Oriental sesame) (Sesamum orientale)

Target Sequence

QTREPRLTQGQQCRFQRISGAQPSLRIQSEGGTTELWDERQEQFQCAGIVAMRSTIRPNGLSLPNYHPSPRLVYIERGQGLISIMVPGCAETYQVHRSQRTMERTEASEQQDRGSVRDLHQKVHRLRQGDIVAIPSGAAHWCYNDGSEDLVAVSINDVNHLSNQLDQKFRAFYLAGGVPRSGEQEQQARQTFHNIFRAFDAELLSEAFNVPQETIRRMQSEEEERGLIVMARERMTFVRPDEEEGEQEHRGRQLDN

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

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.

Molecular Weight

36.8 kDa

References & Citations

"Ses i 6, the sesame 11S globulin, can activate basophils and shows cross-reactivity with walnut in vitro." Wallowitz M.L., Chen R.J., Tzen J.T., Teuber S.S. Clin. Exp. Allergy 37:929-938 (2007)

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.