Recombinant Mycoplasma pneumoniae Cytadherence high molecular weight protein 1 (hmw1) , partial

Recombinant Mycoplasma pneumoniae Cytadherence high molecular weight protein 1 (hmw1) , partial

• CAS Number: 9000-83-3
• Gene Name: hmw1
• UniProt: Q50365
• Expression Region: 1-139aa
• Organism: Mycoplasma pneumoniae (strain ATCC 29342 / M129)
• Target Sequence: MKKSKEAVFEDKDYTEENPEQIFGNLYDGKLTVQDGKVKIAYDGDGNGYYIAFNSETGVYYDPYGDTEYDISVLFDANGNSFVFADAPTVEVLAGEQEQTEAEPDYLQYVGNEAYGYYDEAGEWVWSGY
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Cardiovascular
• Assay Type: In Stock Protein
• Relevance: Component of the cytoskeleton-like structure which stabilizes the shape of the wall-less Mycoplasma. This cytoskeleton-like network of accessory proteins containing HMW proteins 1 to 5 allows the proper anchoring of cytadhesin proteins in the mycoplasmal membrane at the attachment organelle (By similarity).
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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: 22.0 kDa
• References & Citations: "Juxtaposition of the genes encoding Mycoplasma pneumoniae cytadherence-accessory proteins HMW1 and HMW3." Krause D.C., Lee K.K. Gene 107:83-89 (1991)
• 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℃.