Recombinant Campylobacter Jejuni FLAB Protein (2-575 aa)

• Cat.No.: FLAB-2453C
• Product Overview: Recombinant Campylobacter Jejuni FLAB Protein (2-575 aa) is produced by E. coli expression system. Research Area: Microbiology. Protein Description: Full Length of Mature Protein.

Specification

• Description: Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.
• Source: E. coli
• Species: Campylobacter Jejuni
• Form: Tris-based buffer,50% glycerol
• Molecular Mass: 59.6 kDa
• Protein length: 2-575 aa
• AA Sequence: GFRINTNIGALNAHANSVVNARELD KSLSRLSSGLRINSAADDASGMAIA DSLRSQAATLGQAINNGNDAIGILQ TADKAMDEQLKILDTIKTKATQAAQ DGQSLKTRTMLQADINRLMEELDNI ANTTSFNGKQLLSGNFINQEFQIGA SSNQTIKATIGATQSSKIGLTRFET GSRISVGGEVQFTLKNYNGIDDFKF QKVVISTSVGTGLGALAEEINKSAD QTGVRATFTVETRGMGAVRAGATSE DFAINGVKIGQIEYKDGDANGALVS AINSVKDTTGVEASIDENGKLLLTS REGRGIKIEGNIGRGAFINPNMLEN YGRLSLVKNDGKDILISGTNLSAIG FGTGNMISQASVSLRESKGQIDANV ADAMGFNSANKGNILGGYSSVSAYM SSTGSGFSSGSGFSVGSGKNYSTGF ANTIAISAASQLSAVYNVSAGSGFS SGSNLSQFATMKTSAGNTLGVKDET AGVTTLKGAMAVMDIAETAITNLDQ IRADIGSVQNQLQVTINNITVTQVN VKAAESTIRDVDFAAESANFSKYNI LAQSGSYAMSQANAVQQNVLKLLQ
• 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 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