Legumin K (LEGK), Recombinant Protein

Cat: RP18053

Size: 0.02 mg (E-Coli)/ 0.02 mg (Yeast)/ 0.1 mg (E-Coli)/ 0.1 mg (Yeast)/ 0.02 mg (Baculovirus)/ 0.02 mg (Mammalian-Cell)/ 0.1 mg (Baculovirus)/ 1 mg (E-Coli)/ 1 mg (Yeast)/ 0.1 mg (Mammalian-Cell)/ 1 mg (Baculovirus)/ 0.5 mg (Mammalian-Cell)

Species: Pisum sativum (Garden pea)

Datasheet:

Product Info

Full Product Name

Recombinant Pisum sativum Legumin K (LEGK)

Product Gene Name

LEGK recombinant protein

Purity

Greater or equal to 85% purity as determined by SDS-PAGE. (lot specific)

Sequence

IPYWTYNHGD EPLVAISLLD TSNIANQLDS TPRVFYLGGN PETEFPETQE EQQGRHRQKH SYPVGRRSGH HQQEEESEEQ NEGNSVLSGV SSEFLAQTFN TEEDTAKRLR SPRDERSQIV RVEGGLRIIN PKGKEEEEEK EQSHSHSHRE EEEEEEEDEE KQRSEERKN

Sequence Positions

1-169, Full length protein

Format

Lyophilized or liquid (Format to be determined during the manufacturing process)

Host

E Coli or Yeast or Baculovirus or Mammalian Cell

Molecular Weight

39,800 Da

Storage

Store at -20℃. For long-term storage, store at -20℃ or -80℃. Store working aliquots at 4℃ for up to one week. Repeated freezing and thawing is not recommended.

Protein Family

Legumin

NCBI/Uniprot Data

NCBI Accession #

P05693.1

NCBI GI #

126171

NCBI Official Full Name

Legumin K

UniProt Gene Name

LEGK

UniProt Protein Name

Legumin K

UniProt Synonym Protein Names

Legumin K alpha chainAlternative name(s):Legumin K acidic chain

UniProt Primary Accession #

P05693

UniProt Comments

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

For research use only, not for clinical use.