Recombinant Klebsiella pneumoniae OmpK36 (OmpK36)
CAT:
399-CSB-EP3608KBGa0-01
Size:
1 mg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Klebsiella pneumoniae OmpK36 (OmpK36)
- CAS Number: 9000-83-3
- Gene Name: OmpK36
- UniProt: D6QLY3
- Expression Region: 22-372aa
- Organism: Klebsiella pneumoniae
- Target Sequence: AEIYNKDGNKLDLYGKIDGLHYFSDDKSVDGDQTYMRVGVKGETQINDQLTGYGQWEYNVQANNTESSSDQAWTRLAFAGLKFGDAGSFDYGRNYGVVYDVTSWTDVLPEFGGDTYGSDNFLQSRANGVATYRNSDFFGLVDGLNFALQYQGKNGSVSGEGTSPTNNGRGALKQNGDGFGTSLTYDIYDGISAGFAYSHSKRNGDQNRLDKGRGDNAETYTGGLKYDANNIYLATQYTQTYNATRFSGNGESDSISGFANKAQNFEVVAQYQFDFGLRPSVAYLQSKGKDIEGYGDQDLLKYVDVGATYYFNKNMSTYVDYKINLLDENDFTRRAGISTDDVVALGLVYQF
- Tag: N-terminal 6xHis-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: In Stock Protein
- 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: 42.8 kDa
- References & Citations: "Built-in CTX-M extended-spectrum beta-lactamase gene in Klebsiella pneumoniae ensuring stable propagation of the multidrug-resistant pathogen in clinical settings." Yoon E.-J., Gwon B., Liu C., Kim D., Won D., Park S.G., Choi J.R., Jeong S.H.
- 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℃.