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///蛋白Recombinant Allium sativu

m Alliin lyase 1重组蛋白Alliinase-1;Cysteine sulphoxide lyase 1蛋白
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  • ¥2328 - 14796
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  • CSB-EP311537AHL
  • 2025年07月14日
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    • 详细信息
    • 文献和实验
    • 技术资料
    • 保存条件

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

    • 保质期

      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℃.

    • 英文名

      Recombinant Allium sativum Alliin lyase 1

    • 库存

      200

    • 供应商

      武汉华美生物工程有限公司

    • 规格

      1mg/100μg/20μg

    规格:1mg产品价格:¥14796.0
    规格:100μg产品价格:¥4374.0
    规格:20μg产品价格:¥2328.0

    纯度:

    Greater than 90% as determined by SDS-PAGE.

    基因名:

    /

    Uniprot No.:

    Q01594

    别名:

    Alliinase-1;Cysteine sulphoxide lyase 1

    种属:

    Allium sativum (Garlic)

    蛋白长度:

    Full Length of Mature Protein

    来源:

    E.coli

    分子量:

    58.4 kDa

    表达区域:

    39-486aa

    氨基酸序列:

    KMTWTMKAAEEAEAVANINCSEHGRAFLDGIISEGSPKCECNTCYTGPDCSEKIQGCSADVASGDGLFLEEYWKQHKEASAVLVSPWHRMSYFFNPVSNFISFELEKTIKELHEVVGNAAAKDRYIVFGVGVTQLIHGLVISLSPNMTATPDAPESKVVAHAPFYPVFREQTKYFNKKGYVWAGNAANYVNVSNPEQYIEMVTSPNNPEGLLRHAVIKGCKSIYDMVYYWPHYTPIKYKADEDILLFTMSKFTGHSGSRFGWALIKDESVYNNLLNYMTKNTEGTPRETQLRSLKVLKEVVAMVKTQKGTMRDLNTFGFKKLRERWVNITALLDQSDRFSYQELPQSEYCNYFRRMRPPSPSYAWVKCEWEEDKDCYQTFQNGRINTQNGVGFEASSRYVRLSLIKTQDDFDQLMYYLKDMVKAKRKTPLIKQLFIDQTETASRRPFI

    蛋白标签:

    C-terminal 6xHis-tagged

    产品提供形式:

    Liquid or Lyophilized powder

    缓冲液:

    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.

    货期:

    3-7 business days

    注意事项:

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

    功能:

    Able to cleave the C-S bond of sulfoxide derivatives of Cys to produce allicin, thus giving rise to all sulfur compounds which are responsible for most of the properties of garlic, such as the specific smell and flavor as well as the health benefits like blood lipid or blood pressure lowering.

    内毒素:

    /

    SDS-PAGE:

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

    LC-MS Image Description/Western Blot:

    /

    Product types:

    In Stock Protein

    Biological_Activity:

    /

    Research Areas:

    Others

    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.

    Reference:

    /

    Function:

    /

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    文献支持
    ///蛋白Recombinant Allium sativum Alliin lyase 1重组蛋白Alliinase-1;Cysteine sulphoxide lyase 1蛋白
    ¥2328 - 14796