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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 Helicobacter pylori exbB 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)
Biopolymer transport protein exbBEditorial/Sponsord
EditorialUniprot ID
O25897Gene Names
exbBOrganism
Helicobacter pyloriAASequence
MGGFSVGMLKDYVDIFVFAVLGVASFLALWFAIERVIFYSKVDLKAYDDIDALNLDLTKN LTILYVIFSNAPYVGLLGTVLGIMVIFYDMGVSGGMDAKTIMVGLSLALKATALGLAVAI PTLIAYNSLLRKSDVLSEKFRIMKKExpression Region
1-145aaSequence Info
Full lengthSource
in vitro E.coliSource Notice
Mammalian cell expression systems and other species are available. Please inquire.Tag Info
InquireMW
InquireList Price
1438Purity
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
Bioinformatics Analysis for Interactive Proteomics
, J., Schachter, V., Chemama, Y., Labigne, A., and Legrain, P. 2001. The protein‐protein interaction map of Helicobacter pylori. Nature 409:211‐215. Schachter, V. 2002
The STINT‐NMR Method for Studying In‐cell Protein‐Protein Interactions
of Helicobacter pylori. Nature 409:211‐215. Sakakibara, D., Sasaki, A., Ikeya, T., Hamatsu, J., Hanashima, T., Mishima, M., Yoshimasu, M., Hayashi, N., Mikawa, T., Walchli, M., Smith
damage results from malnutrition (especially dietary protein) and chronic alcohol ingestion. Fibrous tissue forms in portal areas and around central veins. Autoimmune disease such as sarcoidosis or chronic inflammatory bowel disease may cause
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