UPP1 Salmonella Protein
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No


UPP1 Salmonella Protein
Gene Aliases:
Uridine phosphorylase, EC 2.4.2.3, UrdPase, UPase, StUP, UPase, Uridine Phosphorylase Salmonella typhimurium RecombinantGene ID:
1255494Accession Number:
NP_462853.1Reactivity:
Salmonella typhiTarget:
Recombinant Uridine phosphorylase Salmonella TyphimuriumType:
ProteinAssay Protocol:
Reconstitution & Storage Instructions Western Blotting/Immunoblotting (WB/IB) Protocol Immunohistochemistry (IHC) Protocol Immunocytochemistry (ICC) Protocol Enzyme-Linked ImmunoSorbent Assay (ELISA) Protocol Blocking Peptide Competition Protocol (BPCP) Immunoprecipitation (IP) Protocol Antibody Array (AA) Protocol Reconstitution & Storage Instructions Reconstitution & Storage Instructions Western Blotting/Immunoblotting (WB/IB) Protocol Western Blotting/Immunoblotting (WB/IB) Protocol Immunohistochemistry (IHC) Protocol Immunohistochemistry (IHC) Protocol Immunocytochemistry (ICC) Protocol Immunocytochemistry (ICC) Protocol Enzyme-Linked ImmunoSorbent Assay (ELISA) Protocol Enzyme-Linked ImmunoSorbent Assay (ELISA) Protocol Blocking Peptide Competition Protocol (BPCP) Blocking Peptide Competition Protocol (BPCP) Immunoprecipitation (IP) Protocol Immunoprecipitation (IP) Protocol Antibody Array (AA) Protocol Antibody Array (AA) ProtocolFormat:
The UPase was lyophilized from 1mg/ml solution containing 25mM Tris-HCl, pH 8.0, 0.15M NaCl. Physical appearance: Sterile Filtered white lyophilized powder.Reconstitution:
Lyophilized UPase although stable at room temperature for 3 weeks, should be stored desiccated below -18C. Upon reconstitution UPase should be stored at 4C between 2-7 days and for future use below -18C. For long-term storage it is recommended to add a carrier protein (0. 1% HSA or BSA) . Please prevent freeze-thaw cycles.Notes:
Formerly GWB-4A6FF2Protein Length:
RecombinantNCBI Gene Symbol:
UPASEHost or Source:
E. ColiProtein Name:
Uridine phosphorylaseGene Name URL:
UPase
