Recombinant Rickettsia conorII Outer membrane protein A (ompA) , partial
CAT:
399-CSB-EP706579RMSb1-03
Size:
1 mg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No


Recombinant Rickettsia conorII Outer membrane protein A (ompA) , partial
Gene Name:
ompAUniProt:
Q52657Expression Region:
1734-2021aaOrganism:
Rickettsia conorII (strain ATCC VR-613 / Malish 7)Target Sequence:
DMDAKFGAWISPFVGNATQKMCNSISGYKSDTTGGTIGFDGFVSDDLVLGLAYTRADTDIKLKNNKTGDKNKVESNIYSLYGLYSVPYENLFVEAIASYSDNKIRSKSRRVIATTLETVGYQTANGKYKSESYTGQLMAGYTYMMSENINLTPLAGLRYSTIKDKSYKETGTTYQNLTVKGKNYNTFDGLLGAKVSSNINVNEIVLTPELYAMVDYAFKNKVSAIDARLQGMTAPLPTNSFKQSKTSFDVGVGVTAKHKMMEYGINYDTNIGSKYFAQQGSVKVRVNFTag:
N-terminal 10xHis-tagged and C-terminal Myc-taggedSource:
E.coliField of Research:
MicrobiologyAssay Type:
Developed ProteinRelevance:
Elicits protective immunity.Purity:
Greater than 85% as determined by SDS-PAGE.Activity:
Not TestLength:
PartialForm:
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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.Molecular Weight:
39.2 kDaReferences & Citations:
"Differentiation of spotted fever group rickettsiae by sequencing and analysis of restriction fragment length polymorphism of PCR-amplified DNA of the gene encoding the protein rOmpA." Roux V., Fournier P.E., Raoult D. J. Clin. Microbiol. 34:2058-2065 (1996)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℃.CAS Number:
9000-83-3