Recombinant Mycobacterium bovis EspC protein homolog (BQ2027_MB3645C)

CAT:
399-CSB-EP353261MVH-01
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Mycobacterium bovis EspC protein homolog (BQ2027_MB3645C) - image 1

Recombinant Mycobacterium bovis EspC protein homolog (BQ2027_MB3645C)

  • Product Name Alternative:

    BQ2027_MB3645CEspC protein homolog
  • Abbreviation:

    Recombinant Mycobacterium bovis BQ2027_MB3645C protein
  • Gene Name:

    BQ2027_MB3645C
  • UniProt:

    P65088
  • Expression Region:

    1-103aa
  • Organism:

    Mycobacterium bovis (strain ATCC BAA-935 / AF2122/97)
  • Target Sequence:

    MTENLTVQPERLGVLASHHDNAAVDASSGVEAAAGLGESVAITHGPYCSQFNDTLNVYLTAHNALGSSLHTAGVDLAKSLRIAAKIYSEADEAWRKAIDGLFT
  • Tag:

    N-terminal 10xHis-tagged
  • Type:

    Developed Protein
  • Source:

    E.coli
  • Field of Research:

    Others
  • 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.
  • Molecular Weight:

    16.3 kDa
  • References & Citations:

    "Updated reference genome sequence and annotation of Mycobacterium bovis AF2122/97." Malone K.M., Farrell D., Stuber T.P., Schubert O.T., Aebersold R., Robbe-Austerman S., Gordon S.V. Genome Announc. 5:E00157-E00157 (2017)
  • 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