Cat.No.
FLAB-2442C
Species
Campylobacter Jejuni
Product Name
Recombinant Campylobacter Jejuni FLAB Protein (2-575 aa), His-tagged
Product Overview
Recombinant Campylobacter Jejuni FLAB Protein (2-575 aa) is produced by E. coli expression system. This protein is fused with a 6xHis tag at the N-terminal. Protein Description: Full Length of Mature Protein.
Description
Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.
Source
E. coli
Tag
His
Form
Tris-based buffer,50% glycerol
Molecular Mass
61.6 kDa
Protein length
2-575 aa
AA Sequence
GFRINTNIGALNAHANSVVNARELDKSLSRLSSGLRINSAADDASGMAIADSLRSQAATLGQAINNGNDAIGILQTADKAMDEQLKILDTIKTKATQAAQDGQSLKTRTMLQADINRLMEELDNIANTTSFNGKQLLSGNFINQEFQIGASSNQTIKATIGATQSSKIGLTRFETGSRISVGGEVQFTLKNYNGIDDFKFQKVVISTSVGTGLGALAEEINKSADQTGVRATFTVETRGMGAVRAGATSEDFAINGVKIGQIEYKDGDANGALVSAINSVKDTTGVEASIDENGKLLLTSREGRGIKIEGNIGRGAFINPNMLENYGRLSLVKNDGKDILISGTNLSAIGFGTGNMISQASVSLRESKGQIDANVADAMGFNSANKGNILGGYSSVSAYMSSTGSGFSSGSGFSVGSGKNYSTGFANTIAISAASQLSAVYNVSAGSGFSSGSNLSQFATMKTSAGNTLGVKDETAGVTTLKGAMAVMDIAETAITNLDQIRADIGSVQNQLQVTINNITVTQVNVKAAESTIRDVDFAAESANFSKYNILAQSGSYAMSQANAVQQNVLKLLQ
Purity
> 85% as determined by SDS-PAGE.
Storage
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 centigrade/-80 centigrade. The shelf life of lyophilized form is 12 months at -20 centigrade/-80 centigrade.
Concentration
A hardcopy of COA will be sent along with the products. Please refer to it for detailed information.
Official Symbol
Synonyms
flaB;
Gene ID
UniProt ID
Figure 1
FLAB-2442C, 1.jpg
Figure Note 1
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
