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- 详细信息
- 文献和实验
- 技术资料
- 保存条件:
"-20°C/-80°C"
- 保质期:
Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
- 英文名:
Customized Bacillus subtilis secG Protein (in vitro E.coli)
- 库存:
200
- 供应商:
武汉华美生物工程有限公司
- 规格:
20ug
Alternative Name(s)
Probable protein-export membrane protein SecGEditorial/Sponsord
EditorialUniprot ID
O32233Gene Names
secGOrganism
Bacillus subtilisAASequence
MHAVLITLLVIVSIALIIVVLLQSSKSAGLSGAISGGAEQLFGKQKARGLDLILHRITVV LAVLFFVLTIALAYILExpression Region
1-76aaSequence Info
Full lengthSource
in vitro E.coliSource Notice
Mammalian cell expression systems and other species are available. Please inquire.Tag Info
InquireMW
InquireList Price
1350Purity
Greater than 85% as determined by SDS-PAGE.Storage Buffer
Tris/PBS-based buffer, 6% TrehaloseStorage
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.Endotoxin
Not Test. Endotoxin removal service is available for free upon you request.产品类型
Transmembrane-Protein备注
**产品信息可能有变动,请以官网信息为准
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文献和实验**产品信息可能有变动,请以官网信息为准
Protein and Vitamin Production in Bacillus megaterium
protein secretion capacity of this bacterium for the production and export of homologous and heterologous recombinant proteins. Necessary genetic tools like various expression vectors, protoplast transformation protocols, and genomic integration strategies
Production of Antibody Fragments in the Gram-Positive Bacterium Bacillus megaterium
due to its outer membrane. The Gram-positive, apathogenic soil bacterium Bacillus megaterium has been studied for the secretion of antibody fragments directly into the culture medium, thereby easing the downstream processing. Here, we describe the production
HPLC‐SEC Characterization of Membrane Protein‐Detergent Complexes
of integral membrane proteins in detergent solutions is a challenging task because the amount of detergent associated with the protein is typically unknown and unpredictable. Methods that estimate the molecular weight of proteins from their hydrodynamic
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