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Miraculin Protein, Synsepalum dulcificum, Recombinant (His)

Catalog No. TMPH-03617

Miraculin has the property of modifying a sour taste into a sweet taste. This alteration of taste perception persists for many minutes. Miraculin Protein, Synsepalum dulcificum, Recombinant (His) is expressed in yeast with N-6xHis tag. The predicted molecular weight is 23.4 kDa and the accession number is P13087.

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Miraculin Protein, Synsepalum dulcificum, Recombinant (His)
Pack Size Availability Price/USD Quantity
20 μg In stock $ 397.00
100 μg 20 days $ 769.00
500 μg 20 days $ 1,780.00
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Biological Description
Technical Params
Product Properties
Description Miraculin has the property of modifying a sour taste into a sweet taste. This alteration of taste perception persists for many minutes. Miraculin Protein, Synsepalum dulcificum, Recombinant (His) is expressed in yeast with N-6xHis tag. The predicted molecular weight is 23.4 kDa and the accession number is P13087.
Species Synsepalum dulcificum
Expression System P. pastoris (Yeast)
Tag N-6xHis
Accession Number P13087
Amino Acid DSAPNPVLDIDGEKLRTGTNYYIVPVLRDHGGGLTVSATTPNGTFVCPPRVVQTRKEVDHDRPLAFFPENPKEDVVRVSTDLNINFSAFMPCRWTSSTVWRLDKYDESTGQYFVTIGGVKGNPGPETISSWFKIEEFCGSGFYKLVFCPTVCGSCKVKCGDVGIYIDQKGRRRLALSDKPFAFEFNKTVYF
Construction 30-220 aa
Protein Purity > 85% as determined by SDS-PAGE.
Molecular Weight 23.4 kDa (predicted)
Formulation Tris-based buffer, 50% glycerol
Reconstitution A Certificate of Analysis (CoA) containing reconstitution instructions is included with the products. Please refer to the CoA for detailed information.
Stability & Storage

Lyophilized powders can be stably stored for over 12 months, while liquid products can be stored for 6-12 months at-80℃. For reconstituted proteinsolutions, the solution can be stored at -20°c to -80'c for at least 3 months. Please avoid multiple freeze-thaw cycles and store products in aliquots.

Shipping

In general, Lyophilized powders are shipping with blue ice. Solutions are shipping with dry ice.

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

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Keywords

recombinant recombinant-proteins proteins protein

 

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