Recombinant Pasteurella multocida Peptidoglycan-associated lipoprotein (pal)

• Product Name Alternative:

  (PAL) (Outer membrane protein P6) (OMP P6) (P6-like)

• Abbreviation:

  Recombinant Pasteurella multocida Peptidoglycan-associated lipoprotein

• Gene Name:

  Pal

• UniProt:

  Q51886

• Expression Region:

  20-150aa

• Organism:

  Pasteurella multocida (strain Pm70)

• Target Sequence:

  CGSSKKDESAGQMFGGYSVQDLQQRYNTVYFGFDKYNIEGEYVQILDAHAAFLNATPATKVVVEGNTDERGTPEYNIALGQRRADAVKHYLSAKGVQAGQVSTVSYGEEKPAVLGHDEAAYSKNRRAVLAY

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Part of the Tol-Pal system, which plays a role in outer membrane invagination during cell division and is important for maintaining outer membrane integrity.

• 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:

  27.3 kDa

• References & Citations:

  "Pasteurella multocida produces a protein with homology to the P6 outer membrane protein of Haemophilus influenzae." Kasten R.W., Hansen L.M., Hinojoza J., Bieber D., Ruehl W.W., Hirsh D.C. Infect. Immun. 63:989-993 (1995)

• 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:

  Full Length of Mature Protein