Recombinant Erwinia pyrifoliae Virulence membrane protein pagC (pagC) | Gentaur

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Recombinant Erwinia pyrifoliae Virulence membrane protein pagC (pagC)

CAT:

399-CSB-EP4103EMY-03

Size:

20 µg

Price:

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For price, please contact [email protected].

Recombinant Erwinia pyrifoliae Virulence membrane protein pagC (pagC)

Gene Name: pagC
UniProt: D2T690
Expression Region: 24-185aa
Organism: Erwinia pyrifoliae (strain DSM 12163 / CIP 106111 / Ep16/96)
Target Sequence: DSHALSIGYAQSRVQDFKNLRGVNLKYRYEPNSLLGVITSFSYMSAGGHEFDSLSWGDTYYDDRIKVKYYSLLIGPSYRINKYVSLYAVSGLGSSKLDLTQNYRHTNYTYTEHTASNTTSFAYGAGVQINPLKNIAIDISYEKSKINAKKINGFSMGIGYHF
Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
Source: E.coli
Field of Research: Others
Assay Type: Developed Protein
Purity: Greater than 90% 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: 25.7 kDa
References & Citations: "Complete genome sequence of the fire blight pathogen Erwinia pyrifoliae DSM 12163T and comparative genomic insights into plant pathogenicity." Smits T.H., Jaenicke S., Rezzonico F., Kamber T., Goesmann A., Frey J.E., Duffy B. BMC Genomics 11:2-2 (2010)
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℃.

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