Recombinant Bacillus thuringiensis Pesticidal crystal protein cry1Bb (cry1Bb), partial

• Product Name Alternative:

  (140 kDa crystal protein) (Crystaline entomocidal protoxin) (Insecticidal delta-endotoxin CryIB (b) )

• Abbreviation:

  Recombinant Bacillus thuringiensis cry1Bb protein, partial

• Gene Name:

  Cry1Bb

• UniProt:

  Q45739

• Expression Region:

  1111-1229aa

• Organism:

  Bacillus thuringiensis

• Target Sequence:

  NCEEEEVYPTDTGTCNDYTAHQGTAACNSRNAGYEDAYEVDTTASVNYKPTYEEETYTDVRRDNHCEYDRGYVNYPPVPAGYVTKELEYFPETDTVWIEIGETEGKFIVDSVELLLMEE

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Promotes colloidosmotic lysis by binding to the midgut epithelial cells of many lepidopteran larvae.

• 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.

• Molecular Weight:

  21.1 kDa

• References & Citations:

  "Bacillus thuringiensis cryet4 and cryet5 toxin genes and proteins toxic to lepidopteran insects." Donovan W.P., Tan Y., Jany C.S., Gonzalez J.M. Jr. Patent number US5322687, 21-JUN-1994

• 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