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  4. Recombinant uncultured bacterium Flagellin

Recombinant uncultured bacterium Flagellin

In Stock
  • 中文名称：
    未培养细菌鞭毛蛋白重组蛋白
  • 货号：
    CSB-EP2352GKX
  • 规格：
    ￥2832
  • 图片：
    • (Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
  • 其他：

产品详情

  • 纯度：
    Greater than 85% as determined by SDS-PAGE.
  • Uniprot No.：
  • 种属：
    uncultured bacterium
  • 蛋白长度：
    Full Length
  • 来源：
    E.coli
  • 分子量：
    49.0 kDa
  • 表达区域：
    1-459aa
  • 氨基酸序列
    MVVQHNLRAMNSNRMLGITQGSLNKSTEKLSSGYKVNRAADDAAGLSISEKMRKQIRGLSQASLNAEDGISAVQTAEGALTEVHDMLQRMNELAVKAANGTNSTSDRQTIQDEVDQLLTEIDRVAETTKFNELYTLKGDEDKVTRYLSAHDAGIEGTLTQGATNATFSMDQLKFGDTIMIAGREYHISGTKAEQAAIITASVKIGQQVTIDGIMYTCSSVSNADKFELKSEDLIAKLDTSSLSIMSVNGKTYYGAGITDDRTVVSSIGAYKLIQKELGLASSIGADGATQASVNAGVDGKTLMKPSFEGKWVFSIDKGSVQVREDIDFSLHVGADADMNNKIAVKIGALDTKGLGIQGLNVKDTTGAAATYAIDSIADAVARISAQRSLLGAVQNRLEHTINNLDNVVENTTAAESQIRDTDMATEMVKYSNNNVLAQAGQSMLAQSNQANQGVLQLLQ
    Note: The complete sequence including tag sequence, target protein sequence and linker sequence could be provided upon request.
  • 蛋白标签：
    Tag-Free
  • 产品提供形式：
    Liquid or 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.
  • 缓冲液：
    Tris-based buffer,50% glycerol
  • 储存条件：
    Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
  • 保质期：
    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.
  • 货期：
    3-7 business days
  • 注意事项：
    Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
  • Datasheet & COA：
    Please contact us to get it.

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