Recombinant Escherichia coli Prophage outer membrane lipoprotein RzoR (rzoR)

• CAS Number:

  9000-83-3

• Gene Name:

  rzoR

• UniProt:

  P58042

• Expression Region:

  20-61aa

• Organism:

  Escherichia coli (strain K12)

• Target Sequence:

  CTSKQSVSQCVKPPPPPAWIMQPPPDWQTPLNGIISPSGNDW

• Tag:

  N-terminal 6xHis-KSI-tagged

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  In Stock Protein

• Relevance:

  Component of the spanin complex that disrupts the outer membrane and causes cell lysis during virus eXIt. The spanin complex conducts the final step in cell lysis by disrupting the outer membrane after holin and endolysin action have permeabilized the inner membrane and degraded the host peptidoglycans.

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Full Length of Mature Protein

• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  19.9 kDa

• References & Citations:

  "Highly accurate genome sequences of Escherichia coli K-12 strains MG1655 and W3110." Hayashi K., Morooka N., Yamamoto Y., Fujita K., Isono K., Choi S., Ohtsubo E., Baba T., Wanner B.L., Mori H., Horiuchi T. Mol. Syst. Biol. 2:E1-E5 (2006)

• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.