Recombinant Synsepalum dulcificum Miraculin

In Stock
Code CSB-YP320179RES
Size US$1916Purchase it in Cusabio online store
(only available for customers from the US)
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  • (Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.

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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 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 Basically, we can dispatch the products out in 3-7 working days after receiving your orders. Delivery time may differ from different purchasing way or location, please kindly consult your local distributors for specific delivery time.
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.

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 Q&A
Q:

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?

A:
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 Data

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.

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