Recombinant Toxoplasma gondii Profilin (PRF)
CAT:
399-CSB-EP1510TOV-01
Size:
20 µg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No


Recombinant Toxoplasma gondii Profilin (PRF)
Product Name Alternative:
/Abbreviation:
Recombinant Toxoplasma gondii PRF proteinGene Name:
PRFUniProt:
Q58NA1Expression Region:
2-163aaOrganism:
Toxoplasma gondiiTarget Sequence:
SDWDPVVKEWLVDTGYCCAGGIANAEDGVVFAAAADDDDGWSKLYKDDHEEDTIGEDGNACGKVSINEASTIKAAVDDGSAPNGVWIGGQKYKVVRPEKGFEYNDCTFDITMCARSKGGAHLIKTPNGSIVIALYDEEKEQDKGNSRTSALAFAEYLHQSGYTag:
N-terminal 6xHis-taggedType:
In Stock ProteinSource:
E.coliField of Research:
OthersEndotoxin:
Not testPurity:
Greater than 90% as determined by SDS-PAGE.Activity:
Not TestForm:
Liquid or Lyophilized powderBuffer:
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:
21.4 kDaReferences & Citations:
Structure-based analysis of Toxoplasma gondii profilin a parasite-specific motif is required for recognition by Toll-like receptor 11.Kucera K., Koblansky A.A., Saunders L.P., Frederick K.B., De La Cruz E.M., Ghosh S., Modis Y.J. Mol. Biol. 403:616-629 (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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.Protein Length:
Full Length of Mature Protein
