Recombinant Campylobacter Jejuni FLAB Protein (2-575 aa), His-tagged

Cat.No. : FLAB-2442C
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.
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Species : Campylobacter Jejuni
Source : E.coli
Tag : His
Protein Length : 2-575 aa
Description : Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.
Form : Tris-based buffer,50% glycerol
Molecular Mass : 61.6 kDa
AA Sequence : GFRINTNIGALNAHANSVVNARELDKSLSRLSSGLRINSAADDASGMAIADSLRSQAATLGQAINNGNDAIGILQTADKAMDEQLKILDTIKTKATQAAQDGQSLKTRTMLQADINRLMEELDNIANTTSFNGKQLLSGNFINQEFQIGASSNQTIKATIGATQSSKIGLTRFETGSRISVGGEVQFTLKNYNGIDDFKFQKVVISTSVGTGLGALAEEINKSADQTGVRATFTVETRGMGAVRAGATSEDFAINGVKIGQIEYKDGDANGALVSAINSVKDTTGVEASIDENGKLLLTSREGRGIKIEGNIGRGAFINPNMLENYGRLSLVKNDGKDILISGTNLSAIGFGTGNMISQASVSLRESKGQIDANVADAMGFNSANKGNILGGYSSVSAYMSSTGSGFSSGSGFSVGSGKNYSTGFANTIAISAASQLSAVYNVSAGSGFSSGSNLSQFATMKTSAGNTLGVKDETAGVTTLKGAMAVMDIAETAITNLDQIRADIGSVQNQLQVTINNITVTQVNVKAAESTIRDVDFAAESANFSKYNILAQSGSYAMSQANAVQQNVLKLLQ
Purity : > 85% as determined by SDS-PAGE.
Notes : Repeated freezing and thawing is not recommended. Store working aliquots at 4 centigrade for up to one week.
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.
Gene Name flaB flagellin B [ Campylobacter jejuni subsp. jejuni NCTC 11168 = ATCC 700819 ]
Official Symbol FLAB
Synonyms flaB;
Gene ID 905630
UniProt ID Q46114

Not For Human Consumption!

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