Recombinant Arachis hypogaea Allergen Arachin Arah3 isoform

• CAS Number:

  9000-83-3

• UniProt:

  B5TYU1

• Expression Region:

  21-530aa

• Organism:

  Arachis hypogaea (Peanut)

• Target Sequence:

  ISFRQQPEENACQFQRLNAQRPDNRIESEGGYIETWNPNNQEFECAGVALSRLVLRRNALRRPFYSNAPQEIFIQQGRGYFGLIFPGCPSTYEEPAQQGRRYQSQRPPRRLQEEDQSQQQQDSHQKVHRFNEGDLIAVPTGVAFWLYNDHDTDVVAVSLTDTNNNDNQLDQFPRRFNLAGNHEQEFLRYQQQSRQSRRRSLPYSPYSPQSQPRQEEREFSPRGQHSRRERAGQEEENEGGNIFSGFTPEFLAQAFQVDDRQIVQNLRGENESEEQGAIVTVRGGLRILSPDRKRGADEEEEYDEDEYEYDEEDRRRGRGSRGSGNGIEETICTATVKKNIGRNRSPDIYNPQAGSLKTANELNLLILRWLGLSAEYGNLYRNALFVPHYNTNAHSIIYALRGRAHVQVVDSNGNRVYDEELQEGHVLVVPQNFAVAGKSQSDNFEYVAFKTDSRPSIANLAGENSVIDNLPEEVVANSYGLPREQARQLKNNNPFKFFVPPSQQSPRAVA

• Tag:

  N-terminal 6xHis-tagged

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  In Stock Protein

• Relevance:

  Seed storage protein. This protein found in the seeds of many leguminous and non-leguminous plants is the source of sulfur-containing amino acids in seed meals.

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Full Length of Mature Protein

• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  62.5 kDa

• References & Citations:

  0"Crystal structure of Ara h 3, a major allergen in peanut." Jin T., Guo F., Chen Y.W., Howard A., Zhang Y.Z. Mol. Immunol. 46:1796-1804 (2009)

• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.