Recombinant Yersinia pestis bv. Antiqua Small heat shock protein ibpA (ibpA)

• Product Name Alternative:

  16 kDa heat shock protein A

• Abbreviation:

  Recombinant Yersinia pestis bv. Antiqua ibpA protein

• Gene Name:

  IbpA

• UniProt:

  Q1CD74

• Expression Region:

  1-137aa

• Organism:

  Yersinia pestis bv. Antiqua (strain Nepal516)

• Target Sequence:

  MRNSDLAPLYRSAIGFDRLFNLLESGQNQSNGGYPPYNVELVDENNYRIAIAVAGFAEQELEITTQDNLLIVRGSHANEPAQRTYLYQGIAERNFERKFQLAEHIKIKGANLVNGLLYIDLERLVPESLKPRRIEIK

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Associates with aggregated proteins, together with IbpB, to stabilize and protect them from irreversible denaturation and extensive proteolysis during heat shock and oxidative stress. Aggregated proteins bound to the IbpAB complex are more efficiently refolded and reactivated by the ATP-dependent chaperone systems ClpB and DnaK/DnaJ/GrpE. Its activity is ATP-independent.

• 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:

  21.6 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:

  Full Length