Recombinant Haemophilus influenzae Peptidoglycan-associated lipoprotein (pal), Biotinylated

• Product Name Alternative:

  (PAL) (15 kDa peptidoglycan-associated lipoprotein) (PC protein) (Outer membrane protein P6) (OMP P6)

• Abbreviation:

  Recombinant Haemophilus influenzae Peptidoglycan-associated lipoprotein, Biotinylated

• Gene Name:

  Pal

• UniProt:

  P10324

• Expression Region:

  20-153aa

• Organism:

  Haemophilus influenzae (strain ATCC 51907 / DSM 11121 / KW20 / Rd)

• Target Sequence:

  CSSSNNDAAGNGAAQTFGGYSVADLQQRYNTVYFGFDKYDITGEYVQILDAHAAYLNATPAAKVLVEGNTDERGTPEYNIALGQRRADAVKGYLAGKGVDAGKLGTVSYGEEKPAVLGHDEAAYSKNRRAVLAY

• Tag:

  N-terminal MBP-tagged and C-terminal 6xHis-Avi-tagged

• Type:

  Developed 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 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:

  62.0 kDa

• References & Citations:

  "Cloning of genes encoding a 15,000-dalton peptidoglycan-associated outer membrane lipoprotein and an antigenically related 15,000-dalton protein from Haemophilus influenzae." Deich R.A., Metcalf B.J., Finn C.W., Farley J.E., Green B.A. J. Bacteriol. 170:489-498 (1988)

• 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