//重组蛋白Alliinase-1;Cysteine sul

英文名称：

Recombinant Allium sativum Alliin lyase 1

品名简称：

Recombinant Allium sativum Alliin lyase 1 protein

货号：

CSB-EP311537AHL

规格:

20μg

价格：

2328

LC-MS/Western Blot：

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SDS-PAGE：

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

纯度：

Greater than 90% as determined by SDS-PAGE.

内毒素：

Not test

生物活性：

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基因名：

N/A

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.

储存条件：

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.

保质期：

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℃.

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1：

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.

功能2：

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文献：

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研究领域：

Others

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