Recombinant Unknown prokaryotic organism Phosphate-binding protein

• Product Name Alternative:

  (HPBP)

• Abbreviation:

  Recombinant Unknown prokaryotic organism Phosphate-binding protein

• UniProt:

  P85173

• Expression Region:

  1-376aa

• Organism:

  Unknown prokaryotic organism

• Target Sequence:

  DINGGGATLPQKLYLTPDVLTAGFAPYIGVGSGKGKIAFLENKYNQFGTDTTKNVHWAGSDSKLTATELATYAADKEPGWGKLIQVPSVATSVAIPFRKAGANAVDLSVKELCGVFSGRIADWSGITGAGRSGPIQVVYRAESSGTTELFTRFLNAKCTTEPGTFAVTTTFANSYSLGLTPLAGAVAATGSDGVMAALNDTTVAEGRITYISPDFAAPTLAGLDDATKVARVGKGVVNGVAVEGKSPAAANVSAAISVVPLPAAADRGNPDVWVPVFGATTGGGVVAYPDSGYPILGFTNLIFSQCYANATQTGQVRDFFTKHYGTSANNDAAIEANAFVPLPSNWKAAVRASFLTASNALSIGNTNVCNGKGRPQ

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Phosphate-binding protein.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% 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:

  46.0 kDa

• References & Citations:

  "Tandem use of X-ray crystallography and mass spectrometry to obtain ab initio the complete and exact amino acids sequence of HPBP, a human 38-kDa apolipoprotein." Diemer H., Elias M., Renault F., Rochu D., Contreras-Martel C., Schaeffer C., Van Dorsselaer A., Chabriere E. Proteins 71:1708-1720 (2008)

• 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