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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.
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.
| Pack Size | Price | Availability | Quantity |
|---|---|---|---|
| 20 μg | $397 | In Stock | |
| 100 μg | $769 | 20 days | |
| 500 μg | $1,780 | 20 days |
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| Biological Activity | Activity has not been tested. It is theoretically active, but we cannot guarantee it. If you require protein activity, we recommend choosing the eukaryotic expression version first. |
| 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 |
| Synonyms | Miraculin |
| 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°C. For reconstituted protein solutions, 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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