Recombinant Mycobacterium leprae 65 kDa heat shock protein (hsp65), partial
In Stock-
中文名稱：麻風(fēng)分枝桿菌hsp65重組蛋白
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品名簡稱：Recombinant Mycobacterium leprae hsp65 protein, partial
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貨號：CSB-EP5061MVN
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說明書：
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規(guī)格：￥1536
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圖片：
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(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
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其他：
產(chǎn)品詳情
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純度：Greater than 90% as determined by SDS-PAGE.
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生物活性：Not Test
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基因名：hsp65
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Uniprot No.：
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種屬：Mycobacterium leprae
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蛋白長度：Partial
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來源：E.coli
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分子量：19.4 kDa
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表達(dá)區(qū)域：1-120aa
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氨基酸序列VAKKTDDVAGDGTTTATVLAQALVKEGLRNVAAGANPLGLKRGIEKAVDKVTETLLKDAKEVETKEQIAATAAISAGDQSIGDLIAEAMDKVGNEGVITVEESNTFGLQLELTEGMRFDK
Note: The complete sequence may include tag sequence, target protein sequence, linker sequence and extra sequence that is translated with the protein sequence for the purpose(s) of secretion, stability, solubility, etc.
If the exact amino acid sequence of this recombinant protein is critical to your application, please explicitly request the full and complete sequence of this protein before ordering. -
蛋白標(biāo)簽：C-terminal 6xHis-tagged
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產(chǎn)品提供形式：Liquid or Lyophilized powder
Note: We will preferentially ship the format that we have in stock, however, if you have any special requirement for the format, please remark your requirement when placing the order, we will prepare according to your demand. -
緩沖液：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.
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復(fù)溶：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.
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儲存條件：Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
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保質(zhì)期：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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C. -
貨期：3-7 business days
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注意事項(xiàng)：Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.
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Datasheet & COA：Please contact us to get it.
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