Analytical Data
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Gene name
Lqhb
- Application
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Alternative Names
Lqh-beta-1
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Species
Leiurus hebraeus
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Source
Baculovirus
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Tag
N- His & C- Myc
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Purity
Greater than 90% as determined by SDS-PAGE.
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Uniprot
P0C5H3
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Expression Region
20-85aa
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Molecular Weight
11.5
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Endotoxin
< 1.0 EU per μg protein as determined by the LAL method.
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Form
Freeze-dried powder
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Buffer formulation
PBS, pH7.4, containing 0.01% SKL, 1mM DTT, 5% Trehalose and Proclin300.
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Reconstitution
Reconstitute in ddH2O to a concentration of 0.1-0.5 mg/mL. Do not vortex.
- Customization
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Stability Test
The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37℃ for 48h, and no obvious degradation and precipitation were observed. The loss rate isless than 8% within the expiration date under appropriate storage condition.
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Storage & Shelf Life
Samples are stable for up to twelve months from date of receipt at -20℃ to -80℃. Store it under sterile conditions at -20℃ to -80℃. It is recommended that the protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.
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Shipping
In general, recombinant proteins are supplied as lyophilized powder and shipped at ambient temperature. For bulk packages, the proteins are provided as frozen liquid and shipped with blue ice, unless otherwise requested by the customer.
Quality inspection process
Related Products
Protein Description
Lqhb recombinant protein, derived from the Lactobacillus plantarum species, has gained significant attention in the field of biotechnology and food science due to its potential health benefits and functional properties. Lqhb is known for its ability to enhance the fermentation process, improve the nutritional profile of food products, and act as a probiotic that can promote gut health. Researchers are exploring its biochemical properties, including its role as an immunomodulator and its capacity to produce bioactive peptides that can exhibit antimicrobial and anti-inflammatory effects. Additionally, studies have indicated that Lqhb may have applications in the development of functional foods, where it can contribute to improved digestion, enhanced immune response, and overall well-being. The increasing consumer demand for natural and health-promoting food ingredients has further fueled interest in Lqhb, leading to a surge in research aimed at optimizing its production, understanding its mechanisms of action, and evaluating its efficacy in various food matrices. This background sets the stage for ongoing investigations into the practical applications of Lqhb recombinant protein, representing a promising area of research within the domains of nutrition, health promotion, and sustainable food production.
