Recombinant Toxoplasma gondII Heat shock protein HSP70 (HSP70)

Recombinant Toxoplasma gondII Heat shock protein HSP70 (HSP70)

• Gene Name: HSP70
• UniProt: A0A125YXI9
• Expression Region: 1-674aa
• Organism: Toxoplasma gondII (strain ATCC 50611 / Me49)
• Target Sequence: MADSPAVGIDLGTTYSCVGVWKNDAVEIIANDQGNRTTPSYVAFTDTERLVGDAAKNQVARNPENTIFDAKRLIGRKFDDPSVQSDMKHWPFKVIAGPGDKPLIEVTYQGEKKTFHPEEVSAMVLGKMKEIAEAYLGKEVKEAVITVPAYFNDSQRQATKDAGTIAGLSVLRIINEPTAAAIAYGLDKKGCGEMNVLIFDMGGGTFDVSLLTIEDGIFEVKATAGDTHLGGEDFDNRLVDFCVQDFKRKNRGKDISTNSRALRRLRTQCERTKRTLSSSTQATIEIDSLFEGIDYSVSISRARFEELCMDYFRNSLLPVEKVLKDSGIDKRSVSEVVLVGGSTRIPKIQQLITDFFNGKEPCRSINPDEAVAYGAAVQAAILKGVTSSQVQDLLLLDVAPLSLGLETAGGVMTKLIERNTTIPTKKSQTFTTYADNQPGVLIQVYEGERAMTKDNNLLGKFHLDGIPPAPRGVPQIEVTFDIDANGIMNVTAQDKSTGKSNQITITNDKGRLSASEIDRMVQEAEKYKAEDEQNKHRVEAKNGLENYCYHMRQTLDDEKLKDKISSEDRDTANKAIQEALDWLDKNQLAEKEEFEAKQKEVESVCTPIITKLYQAGAAAGGMPGGMGGMPGGMGGMPGGMGGMPGGMGGMPGGMGGMPGAGMGGSGGPTVEEVD
• Tag: N-terminal 10xHis-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 78.9 kDa
• References & Citations: Sibley D., Venepally P., Karamycheva S., Hadjithomas M., Khan A., Brunk B., Roos D., Caler E., Lorenzi H. Submitted (APR-2013)
• 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℃.