Plant LEB6 protein

• Catalog Number: orb419117
• Category: Proteins
• Description: Recombinant Vicia faba Legumin type B
• Tag: N-terminal 6xHis-tagged
• Form/Appearance: Liquid or Lyophilized powder
• Buffer/Preservatives: 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.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Protein Sequence: GIPYWTYNNGDEPLVAISLLDTSNIANQLDSTPRVFYLGGNPEVEFPETQEEQQERHQQKHSLPVGRRGGQHQQEEDGNSVLSGFSSEFLAQTFNTEEDTAKRLRSPRDKRNQIVRVEGGLRIINPEGQQEEEEEEEEEKQRSEQGRN
• Protein Length: Partial
• UniProt ID: P16079
• MW: 19 kDa
• Application notes: Tag Info: N-terminal 6xHis-taggedExpression Region: 1-148aaSequence Info: Full Length of Mature Protein
• Endotoxins: Not test.
• Source: Yeast
• Biological Origin: Vicia faba (Broad bean) (Faba vulgaris)
• Expression Region: 1-148aa
• Storage: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
• Alternative names: Legumin type B acidic chain
• Note: For research use only

(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.