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- CSB-CF486033EOK
- 2025年07月08日
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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 E.coli O45:K1 yqhA 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)
UPF0114 protein YqhAEditorial/Sponsord
EditorialUniprot ID
B7MA67Gene Names
yqhAOrganism
E.coli O45:K1AASequence
MERFLENAMYASRWLLAPVYFGLSLALVALALKFFQEIIHVLPNIFSMAESDLILVLLSL VDMTLVGGLLVMVMFSGYENFVSQLDISENKEKLNWLGKMDATSLKNKVAASIVAISSIH LLRVFMDAKNVPDNKLMWYVIIHLTFVLSAFVMGYLDRLTRHNHExpression Region
1-164aaSequence Info
Full lengthSource
in vitro E.coliSource Notice
Mammalian cell expression systems and other species are available. Please inquire.Tag Info
InquireMW
InquireList Price
1462Purity
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
Strategies to Optimize Protein Expression in E. coli
. 5:478‐487. Baneyx, F. and Mujacic, M. 2004. Recombinant protein folding and misfolding in Escherichia coli. Nat. Biotechnol. 22:1399‐1408
Overview of Protein Microarrays
. Chen, C.‐S., Tao, S.‐C., and Zhu, H. 2008. Protein microarray technologies. In Proteomics (Methods Express Series; C.D. O'Connor and B.D. Hames, eds.) pp. 183‐205. Scion Publishing, Bloxham, U.K
Rapid Separation of Protein‐Bound DNA from Free DNA Using Nitrocellulose Filters
Hinkle, D.C. and Chamberlin, M.J. 1972a. Studies of the binding of Escherichia coli RNA polymerase to DNA I. The role of sigma subunit in site selection. J. Mol. Biol. 70:157‐185
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