| Storage |
Soybean P34 His although stable at 4°C for 1 week, should be stored below -18°C. Please prevent freeze thaw cycles. |
| Formulation |
50mM Tris-HCl, pH 8.0, 60mM NaCl, 10mM glutathione and 50% glycerol. |
| Purity |
Protein is >95% pure as determined by 10% PAGE (coomassie staining) and RP-HPLC. |
| Description |
The E.Coli derived GST Tag recombinant protein, 36kDa, contains Soybean P34 Protein epitopes 214-261, 351-379 amino acids. |
| Protein Background |
The P34 protein is the main allergen for soybean sensitive humans. Soybean protein P34, a thiol protease belonging to the papain family, is a monomeric allergen having an N-terminal amino acid sequence and amino acid composition identical to that of the seed 34kDa protein. It is an insoluble glycoprotein having a pI of 4.5 and a calculated mass of 28.643 Dalton, representing 23% of total soybean protein. Upon glycosylation, the mass will be somewhat larger, resulting in a ~32kDa band in non-reduced SDS PAGE gels. It exhibits no enzymatic function due to an absence of the catalytic cysteine. P34 is stored in storage vacuoles of soybean cotyledons. |
| Expression host |
Escherichia Coli. |
