Recombinant Salmonella typhi Outer membrane protein S1 (ompS1)
Product Specifications
Product Name Alternative
OmpS1; ompS; STY2203; t0883; Outer membrane protein S1
Abbreviation
Recombinant Salmonella typhi ompS1 protein
Gene Name
OmpS1
UniProt
Q56110
Expression Region
22-394aa
Organism
Salmonella typhi
Target Sequence
AEIYNKNGNKLDLYGKVDGLRYFSDNAGDDGDQSYARIGFKGETQINDMLTGYGQWEYNIKVNTTEGEGANSWTRLGFAGLKFGEYGSFDYGRNYGVIYDIEAWTDALPEFGGDTYTQTDVYMLGRTNGVATYRNTDFFGLVEGLNFALQYQGNNENGGAGAGEGTGNGGNRKLARENGDGFGMSTSYDFDFGLSLGAAYSSSDRSDNQVARGYGDGMNERNNYAGGETAEAWTIGAKYDAYNVYLAAMYAETRNMTYYGGGNGEGNGSIANKTQNFEVVAQYQFDFGLRPSIAYLQSKGKDLGGQEVHRGNWRYTDKDLVKYVDVGMTYYFNKNMSTYVDYKINLLDEDDDFYANNGIATDDIVGVGLVYQF
Tag
N-terminal 6xHis-SUMO-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Forms pores that allow passive diffusion of small molecules across the outer membrane.
Endotoxin
Not test
Purity
Greater than 90% as determined by SDS-PAGE.
Activity
Not Test
Form
Liquid or Lyophilized powder
Buffer
If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
Reconstitution
We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Function
Forms pores that allow passive diffusion of small molecules across the outer membrane.
Molecular Weight
57.2 kDa
References & Citations
"Isolation and characterization of ompS1, a novel Salmonella typhi outer membrane protein-encoding gene."Fernandez-Mora M., Oropeza R., Puente J.L., Calva E.Gene 158:67-72 (1995)
Storage Conditions
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.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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