Recombinant Mycoplasma pneumoniae P30 adhesin (p30) , partial
CAT:
399-CSB-EP301931MLW1-03
Size:
20 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Mycoplasma pneumoniae P30 adhesin (p30) , partial
- CAS Number: 9000-83-3
- Gene Name: p30
- UniProt: P75330
- Expression Region: 106-274aa
- Organism: Mycoplasma pneumoniae (strain ATCC 29342 / M129)
- Target Sequence: RLLEEKERQEQLAEQLQRISAQQEEQQALEQQAAAEAHAEAEVEPAPQPVPVPPQPQVQINFGPRTGFPPQPGMAPRPGMPPHPGMAPRPGFPPQPGMAPRPGMPPHPGMAPRPGFPPQPGMAPRPGMPPHPGMAPRPGFPPQPGMAPRPGMQPPRPGMPPQPGFPPKR
- Tag: N-terminal 6xHis-GST-tagged
- Source: E.coli
- Field of Research: Neuroscience
- Assay Type: In Stock Protein
- Relevance: Spontaneous hemadsorption-negative mutants M6 and M7 exhibit a truncated P30 adhesin.
- Purity: Greater than 85% as determined by SDS-PAGE.
- Activity: Not Test
- Length: partial
- 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: 49.6 kDa
- References & Citations: "A spontaneous hemadsorption-negative mutant of Mycoplasma pneumoniae exhibits a truncated adhesin-related 30-kilodalton protein and lacks the cytadherence-accessory protein HMW1." Layh-Schmitt G., Hilbert H., Pirkl E. J. Bacteriol. 177:843-846 (1995)
- 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℃.