Recombinant Escherichia coli Aquaporin Z (aqpZ) (Active)

• Product Name Alternative:

  Bacterial nodulin-like intrinsic protein

• Abbreviation:

  Recombinant E.coli AQPZ protein (Active)

• Gene Name:

  AQPZ

• UniProt:

  P60844

• Expression Region:

  1-231aa

• Organism:

  Escherichia coli (strain K12)

• Target Sequence:

  MFRKLAAECFGTFWLVFGGCGSAVLAAGFPELGIGFAGVALAFGLTVLTMAFAVGHISGGHFNPAVTIGLWAGGRFPAKEVVGYVIAQVVGGIVAAALLYLIASGKTGFDAAASGFASNGYGEHSPGGYSMLSALVVELVLSAGFLLVIHGATDKFAPAGFAPIAIGLALTLIHLISIPVTNTSVNPARSTAVAIFQGGWALEQLWFFWVVPIVGGIIGGLIYRTLLEKRD

• Tag:

  N-terminal 6xHis-tagged

• Type:

  CF Transmembrane Protein & Active Protein & In Stock Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Microbiology

• Relevance:

  Channel that permits osmotically driven movement of water in both directions. It is involved in the osmoregulation and in the maintenance of cell turgor during volume expansion in rapidly growing cells. It mediates rapid entry or exit of water in response to abrupt changes in osmolarity

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Measured by its binding ability in a functional ELISA. Immobilized aqpZ at 5 μg/ml can bind E.coli ytfE, the EC50 of E.coli ytfE protein is 197.90-259.70 μg/ml.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from 20 mM Tris-HCl, 0.15 M NaCl, 0.05% FOS12, 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:

  27.7 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