Recombinant Mycoplasma Pneumoniae PEPP Protein (1-354 aa), His-SUMO-tagged

• Cat.No.: PEPP-2044M
• Product Overview: Recombinant Mycoplasma Pneumoniae (strain ATCC 29342/M129) PEPP Protein (1-354 aa) is produced by E. coli expression system. This protein is fused with a 6xHis-SUMO tag at the N-terminal. Research Area: Microbiology. Protein Description: Full Length.

Specification

• Species: Mycoplasma Pneumoniae
• Source: E.coli
• Tag: His&SUMO
• Protein Length: 1-354 aa
• Form: Tris-based buffer,50% glycerol
• Molecular Mass: 55.6 kDa
• AA Sequence: MHNELQQKLAVLHKLLQDNKADAILIGSDQNRFWLTGFPSSAGWLVVHKQRVNLFIDGRYFEAAKTAIDPLVKVELFTTYKQVKALCEQVGVKHLLIEGDYLTFNYQNFIKELCAQYTVINAQEIRRQKLPSEILAIEKVVEITRKVAVKLKRFIQPGMTELFIAQWITDQLVKAGGAKNSFDPIVATGKNGANPHHKPSKLKVKSGDFVTCDFGTIYNGYCSDITRTFLVGKKPNNEVLLKAYKKVDEANMAGINAANTQLTGAEVDKVCRDIIEASEFKDYFVHSTGHGVGLDIHEMPNVSTSYNKLLCENAVITIEPGIYIPSVGGIRIEDMVLVKDHKSVWLSAKIPRAF
• Purity: > 90% 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 with reconstitution instruction is sent along with the products.

Gene Information

• Synonyms: pepP
• UniProt ID: P75313