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.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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