Recombinant Canavalia gladiata Canavalin

Product Specifications

Abbreviation

Recombinant Canavalia gladiata Canavalin protein

UniProt

P10562

Expression Region

27-445aa

Organism

Canavalia gladiata (Sword bean) (Dolichos gladiatus)

Target Sequence

HSGHSGGEAEDESEESRAQNNPYLFRSNKFLTLFKNQHGSLRLLQRFNEDTEKLENLRDYRVLEYCSKPNTLLLPHHSDSDLLVLVLEGQAILVLVNPDGRDTYKLDQGDAIKIQAGTPFYLINPDNNQNLRILNFAITFRRPGTVEDFFLSSTKRLPSYLSAFSKNFLEASYDSPYDEIEQTLLQEEQEGVIVKMPKDQIQEISKHAQSSSRKTLSSQDKPFNLRSRDPIYSNNYGKLYEITPEKNSQLRDLDILLNCLQMNEGALFVPHYNSRATVILVANEGRAEVELVGLEQQQQQGLESMQLRRYAATLSEGDILVIPSSFPVALKAASDLNMVGIGVNAENNERNFLAGNKENVIRQIPRQVSDLTFPGSGEEVEELLENQKESYFVDGQPRHIDAGGKARRAHLPNLFRTFY

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Epigenetics and Nuclear Signaling

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

55.0 kDa

References & Citations

"Nucleotide sequence of the canavalin gene from Canavalia gladiata seeds." Takei Y., Yamauchi D., Minamikawa T. Nucleic Acids Res. 17:4381-4381 (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.