Recombinant Campylobacter jejuni Flagellin A (flaA), partial
Product Specifications
Product Name Alternative
Fla1
Abbreviation
Recombinant Campylobacter jejuni flaA protein, partial
Gene Name
FlaA
UniProt
Q46113
Expression Region
62-524aa
Organism
Campylobacter jejuni
Target Sequence
GQAISNGNDALGILQTADKAMDEQLKILDTIKTKATQAAQDGQSLKTRTMLQADINRLMEELDNIANTTSFNGKQLLSGNFINQEFQIGASSNQTVKASIGATQSSKIGLTRFETGSRISVGGEVQFTLKNYNGIDDFKFQKVVISTSVGTGLGALADEINKNADKTGVRATFTVETRGMGAVRAGATSDDFAINGVKIGKVDYKDGDANGALVSAINSVKDTTGVEASIDENGKLLLTSREGRGIKIEGNIGRGAFINPNMLENYGRLSLVKNDGKDILISGTNLSAIGFGTGNMISQASVSLRESKGQIDANVADAMGFNSANKGNILGGYSSVSAYMSSTGSGFSSGSGFSVGSGKNYSTGFANTIAISAASQLSAVYNVSAGSGFSSGSNLSQFATMKTSAGNTLGVKDETAGVTTLKGAMAVMDIAETAITNLDQIRADIGSVQNQVTSTINNITVTQ
Tag
N-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.
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
Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.
Molecular Weight
67.9 kDa
References & Citations
"Organization and sequence of the flagellin genes of Campylobacter jejuni TGH9011 (ATCC43431) ." Chan V.L., Bingham H.L. Submitted (FEB-1994)
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
Partial
Available Sizes
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