Name: Recombinant Synsepalum dulcificum Miraculin
Brand: CUSABIO
SKU: CSB-YP320179RES

Product Details

Purity

Greater than 85% as determined by SDS-PAGE.

Uniprot No.

P13087

Research Area

others

Alternative Names

Miraculin; MIR

Species

Synsepalum dulcificum (Miracle fruit) (Richadella dulcifica)

Source

Yeast

Expression Region

30-220aa

Target Protein Sequence

DSAPNPVLDIDGEKLRTGTNYYIVPVLRDHGGGLTVSATTPNGTFVCPPRVVQTRKEVDHDRPLAFFPENPKEDVVRVSTDLNINFSAFMPCRWTSSTVWRLDKYDESTGQYFVTIGGVKGNPGPETISSWFKIEEFCGSGFYKLVFCPTVCGSCKVKCGDVGIYIDQKGRRRLALSDKPFAFEFNKTVYF
Note: The complete sequence including tag sequence, target protein sequence and linker sequence could be provided upon request.

Mol. Weight

23.4kDa

Protein Length

Full Length of Mature Protein

Tag Info

N-terminal 6xHis-tagged

Form

Liquid or Lyophilized powder
Note: We will preferentially ship the format that we have in stock, however, if you have any special requirement for the format, please remark your requirement when placing the order, we will prepare according to your demand.

Buffer

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol.
Note: If you have any special requirement for the glycerol content, please remark when you place the order.
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.

Troubleshooting and FAQs

Protein FAQs

Storage Condition

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.

Shelf Life

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.

Lead Time

3-7 business days

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.

Datasheet & COA

Please contact us to get it.

Customer Reviews and Q&A

■ Customer Reviews

There are currently no reviews for this product.

Submit a Review here

■ Q&A

I have some more questions:
- What is the host organism? Is the protein produced in bacteria, yeast or mammalian cell?
- Have you (or your customers) checked the in vivo activity of the protein (e.g. taste test or similar test with sweet taste receptor)?
-Does the protein change sour to sweet taste, as it is known for the berry extract?

Thanks for your inquiry.
CSB-YP320179RES we haven't detect the activity of this protein. We express the mature full length protein, it have activity in theory, but we are not guarantee about it. We have check if there is a reference about the activity, but get nothing. We only found the reference about the nature protein. Pls refer to tohttps://www.ncbi.nlm.nih.gov/pubmed/3403544

Target Background

Function

Miraculin has the property of modifying a sour taste into a sweet taste. This alteration of taste perception persists for many minutes.

Protein Families

Protease inhibitor I3 (leguminous Kunitz-type inhibitor) family

Tissue Specificity

Expressed in fruit pulp after pollination. Not expressed in seeds, stems or leaves.

Place an order now

I. Product details

Product name *

Code *

Size *

Quantity *

Message

II. Contact details

Name *

Email address *

Company/Organization

Phone

III. Ship To

Address *

City *

State/Province *

Zip/Post code *

Country *

Attn Name *

Phone# *

IV. Bill To Same as Shipping Address