| Purity |
>85% (SDS-PAGE) |
| Target Names |
LECA |
| Uniprot No. |
P02867 |
| Alternative Names |
LECA; PSL1Lectin [Cleaved into: Lectin beta chain; Lectin alpha chain] |
| Species |
Pisum sativum (Garden pea) |
| Expression Region |
31-217 |
| Target Protein Sequence |
TETTSFLITK FSPDQQNLIF QGDGYTTKEK LTLTKAVKNT VGRALYSSPI HIWDRETGNV ANFVTSFTFV INAPNSYNVA DGFTFFIAPV DTKPQTGGGY LGVFNSAEYD KTTQTVAVEF DTFYNAAWDP SNRDRHIGID VNSIKSVNTK SWKLQNGEEA NVVIAFNAAT NVLTVSLTYP NSLEEEN |
| Protein Length |
Full Length of Mature Protein |
| Tag Info |
The following tags are available.
N-terminal His-tagged
Tag-Free
The tag type will be determined during production process. If you have specified tag type, please tell us and we will develop the specified tag preferentially.
|
| Form |
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 before Lyophilization |
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℃/-80℃. 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. |
