Recombinant Full Length Bacillus Subtilis Putative Efflux System Component Yhbj(Yhbj) Protein, His-Tagged
Cat.No. : | RFL34801BF |
Product Overview : | Recombinant Full Length Bacillus subtilis Putative efflux system component yhbJ(yhbJ) Protein (O31593) (1-221aa), fused to N-terminal His tag, was expressed in E. coli. |
- Specification
- Gene Information
- Related Products
- Download
Species : | Bacillus subtilis |
Source : | E.coli |
Tag : | His |
Protein Length : | Full Length (1-221) |
Form : | Lyophilized powder |
AA Sequence : | MIEDETKGENKMNRGRLILTNIIGLIVVLAIIAGGAYYYYQSTNYVKTDEAKVAGDMAAI TAPAAGKVSDWDLDEGKTVKKGDTVAKIKGEQTVDVKSIMDGTIVKNEVKNGQTVQAGTT IAQTIDMDNLYITANIKETDIADIEVGNSVDVVVDGDPDTTFDGTVEEIGYATNSTFDML PSTNSSGNYTKVTQKVPVKISIKNPSDKVLPGMNASVKISE |
Purity : | Greater than 90% as determined by SDS-PAGE. |
Notes : | Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week. |
Storage : | Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles. |
Storage Buffer : | 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference. |
Gene Name | yhbJ |
Synonyms | yhbJ; BSU09000; Putative efflux system component YhbJ |
UniProt ID | O31593 |
◆ Recombinant Proteins | ||
RFL34801BF | Recombinant Full Length Bacillus Subtilis Putative Efflux System Component Yhbj(Yhbj) Protein, His-Tagged | +Inquiry |
YHBJ-2882B | Recombinant Bacillus subtilis YHBJ protein, His-tagged | +Inquiry |
Not For Human Consumption!
Inquiry
- Reviews
- Q&As
Ask a Question for All yhbJ Products
Required fields are marked with *
My Review for All yhbJ Products
Required fields are marked with *
0
Inquiry Basket