Recombinant Pisum sativum Leghemoglobin Lb120-8
Product Specifications
Product Name Alternative
/
Abbreviation
Recombinant Pisum sativum Leghemoglobin Lb120-8 protein
UniProt
Q9SAZ1
Expression Region
2-146aa
Organism
Pisum sativum (Garden pea)
Target Sequence
GFTEKQEALVNSSWELFKQNPSYSVLFYTIILKKAPAAKGMFSFLKDSAEVVDSPKLQAHAEKVFGMVHDSAIQLRASGEVVLGDVTLGAIHIQKGVIDPHFVVVKEALLDTIKEASGEKWSEELSTAWEIAYEGLASAIKKAMN
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Provides oxygen to the bacteroids. This role is essential for symbiotic nitrogen fixation.
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
19.9 kDa
References & Citations
"Two types of pea leghemoglobin genes showing different O2-binding affinities and distinct patterns of spatial expression in nodules." Kawashima K., Suganuma N., Tamaoki M., Kouchi H. Plant Physiol. 125:641-651 (2001)
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.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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