Recombinant Rickettsia conorii Outer membrane protein B (ompB), partial

• Product Name Alternative:

  (168 kDa surface-layer protein) (Cell surface antigen 5) (Sca5) (Surface protein antigen) (rOmp B) (rOmpB) (120 kDa outer membrane protein OmpB) (Surface protein antigen) (p120)

• Abbreviation:

  Recombinant Rickettsia conorii ompB protein, partial

• Gene Name:

  OmpB

• UniProt:

  Q9KKA3

• Expression Region:

  1335-1655aa

• Organism:

  Rickettsia conorii (strain ATCC VR-613 / Malish 7)

• Target Sequence:

  GALRYLGTPETAEMAGPEAGAIPAAVAAGDEAVDNVAYGIWAKPFYTDAHQSKKGGLAGYKAKTTGVVIGLDTLANDNLMIGAAIGITKTDIKHQDYKKGDKTDVNGFSFSLYGAQQLVKNFFAQGSAIFSLNQVKNKSQRYFFDANGNMSKQIAAGHYDNMTFGGNLTVGYDYNAMQGVLVTPMAGLSYLKSSDENYKETGTTVANKQVNSKFSDRTDLIVGAKVAGSTMNITDLAVYPEVHAFVVHKVTGRLSKTQSVLDGQVTPCISQPDRTAKTSYNLGLSASIRSDAKMEYGIGYDAQISSKYTAHQGTLKVRVNF

• Tag:

  C-terminal 6xHis-Avi-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  The 120 kDa surface-exposed protein is a major structural protein which may play a role as a rickettsial virulence factor and/or immunogen during infection. ; The 32 kDa beta peptide may serve as a membrane anchor. It has been shown to adhere to biotinylated Vero cell proteins.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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.

• Molecular Weight:

  43.8 kDa

• 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