Recombinant Buchnera aphidicola subsp. Schizaphis graminum Porin-like protein BUsg_347 (BUsg_347)
Product Specifications
Product Name Alternative
BUsg_347; Porin-like protein BUsg_347
Abbreviation
Recombinant Buchnera aphidicola subsp. Schizaphis graminum BUsg_347 protein
Gene Name
BUsg_347
UniProt
Q8K9I8
Expression Region
24-369aa
Organism
Buchnera aphidicola subsp. Schizaphis graminum (strain Sg)
Target Sequence
IEIFNKNGNKLELYGSINPNHNFSNEFLSTKISSKEDNTNAILGLSGKIKITDKLSSYAQIEYKNNFFMPEDLMNKQQPNTVRLGYAGLKYGNLGSIDYGRNYGVIHDAQSLTDHVPYINKKSIFAYNDNYMVGRNHSLLTYRNNNVFGLVDGISFALQYQDEIKNRDLNKGKSSSGWGASLKYESDSGLTAVGSCFTSERMISSNKKDLKNTSVDSYGLGFKYDANNVYVAAFYGSARNLMPYNMHISDSFINETQNIEAIAEYSFDSGFHPSLSYLDSKGQNSNSPKKELDLAKQINISTRYEFNKNVSTYMNYKINLLKENDFISQNQIPTDNTIGAGVVYQF
Tag
N-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Forms pores that allow passive diffusion of small molecules across the membrane.
Endotoxin
Not test
Purity
Greater than 85% 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 membrane.
Molecular Weight
59 kDa
References & Citations
"50 million years of genomic stasis in endosymbiotic bacteria." Tamas I., Klasson L., Canbaeck B., Naeslund A.K., Eriksson A.-S., Wernegreen J.J., Sandstroem J.P., Moran N.A., Andersson S.G.E. Science 296:2376-2379 (2002)
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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