Recombinant Plasmodium falciparum Apical membrane antigen 1 (AMA-1), partial

• Product Name Alternative:

  Merozoite surface antigen

• Abbreviation:

  Recombinant Plasmodium falciparum AMA-1 protein, partial

• Gene Name:

  AMA-1

• UniProt:

  P22621

• Expression Region:

  42-73aa&227-271aa&346-407aa&452-488aa&525-546aa

• Organism:

  Plasmodium falciparum (isolate FC27 / Papua New Guinea)

• Target Sequence:

  NEHREHPKEYQYPLHQEHTYQQEDSGEDENTLDNDKNSNYKYPAVYDDKDKKCHILYIAAQENNGPRYCNKDESKRNASDQPKQYEQHLTDYEKIKEGFKNKNASMIKSAFLPTGAFKADRYKSHGKGYNWGNYNTETQKEIERESKRIKLNDNDDEGNKKIIAPRIFISDDKDSLKEEYKDEYADIPEHKPTYDKMK

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Involved in parasite invasion of erythrocytes.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Involved in parasite invasion of erythrocytes.

• Molecular Weight:

  27.5 kDa

• References & Citations:

  "Integral membrane protein located in the apical complex of Plasmodium falciparum." Peterson M.G., Marshall V.M., Smythe J.A., Crewther P.E., Lew A., Silva A., Anders R.F., Kemp D.J. Mol. Cell. Biol. 9:3151-3154 (1989)

• 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Partial