Recombinant Yersinia enterocolitica Yop proteins translocation protein M (yscM)

• Product Name Alternative:

  YscM; Yop proteins translocation protein M

• Abbreviation:

  Recombinant Yersinia enterocolitica yscM protein

• Gene Name:

  YscM

• UniProt:

  Q01254

• Expression Region:

  1-115aa

• Organism:

  Yersinia enterocolitica

• Target Sequence:

  MKINTLQSLINQQITQVGHGGQAGRLTETNPLTENSHQISTAEKAFASEVLEHVKNTALSRHDIACLLPRVSNLELKQGKAGEVIVTGLRTEQLSLSDAKLLLEAAMRQDTAADG

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Belongs to an operon involved in the translocation of Yop proteins across the bacterial membranes or in the specific control of this function.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Belongs to an operon involved in the translocation of Yop proteins across the bacterial membranes or in the specific control of this function.

• Molecular Weight:

  28.4 kDa

• References & Citations:

  "Analysis of virC, an operon involved in the secretion of Yop proteins by Yersinia enterocolitica." Michiels T., Vanooteghem J.-C., de Rouvroit C., China B., Gustin A., Boudry P., Cornelis G.R. J. Bacteriol. 173:4994-5009 (1991)

• Storage Conditions:

  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.

• Protein Length:

  Full Length