Recombinant Unknown prokaryotic organism Phosphate-binding protein

Recombinant Unknown prokaryotic organism Phosphate-binding protein

• CAS Number: 9000-83-3
• UniProt: P85173
• Expression Region: 1-376aa
• Organism: Unknown prokaryotic organism
• Target Sequence: DINGGGATLPQKLYLTPDVLTAGFAPYIGVGSGKGKIAFLENKYNQFGTDTTKNVHWAGSDSKLTATELATYAADKEPGWGKLIQVPSVATSVAIPFRKAGANAVDLSVKELCGVFSGRIADWSGITGAGRSGPIQVVYRAESSGTTELFTRFLNAKCTTEPGTFAVTTTFANSYSLGLTPLAGAVAATGSDGVMAALNDTTVAEGRITYISPDFAAPTLAGLDDATKVARVGKGVVNGVAVEGKSPAAANVSAAISVVPLPAAADRGNPDVWVPVFGATTGGGVVAYPDSGYPILGFTNLIFSQCYANATQTGQVRDFFTKHYGTSANNDAAIEANAFVPLPSNWKAAVRASFLTASNALSIGNTNVCNGKGRPQ
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Phosphate-binding 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: 46.0 kDa
• References & Citations: "Tandem use of X-ray crystallography and mass spectrometry to obtain ab initio the complete and exact amino acids sequence of HPBP, a human 38-kDa apolipoprotein." Diemer H., Elias M., Renault F., Rochu D., Contreras-Martel C., Schaeffer C., Van Dorsselaer A., Chabriere E. Proteins 71:1708-1720 (2008)
• 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℃.