Recombinant Bacillus thuringiensis subsp. Pesticidal crystal protein cry1Fb (cry1Fb), partial

Product Specifications

Product Name Alternative

132 kDa crystal protein Crystaline entomocidal protoxin Insecticidal delta-endotoxin CryIF (b) cryIF (b), cryINA67-1

Abbreviation

Recombinant Bacillus thuringiensis subsp. Morrisoni cry1Fb protein, partial

Gene Name

Cry1Fb

UniProt

O66377

Expression Region

984-1169aa

Organism

Bacillus thuringiensis subsp. Morrisoni

Target Sequence

VKGHVDVEEQNNHRSVLVVPEWEAEVSQEVRVCPGRGYILRVTAYKEGYGEGCVTIHEVDNNTDELKFSSNCEKEQVYPGNTVACNDYNKNHGANACSSRNGGYDESYESNSSIPADYAPVYEEEAYTDGQRGNPCEFNRGHTPLPAGYVTAELEYFPETDTVWVEIGETEGTFIVDSVELLLMEE

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Promotes colloidosmotic lysis by binding to the midgut epithelial cells of insects.

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

Promotes colloidosmotic lysis by binding to the midgut epithelial cells of insects.

Molecular Weight

26.3 kDa

References & Citations

"A novel cry1Fb gene from Bacillus thuringiensis subsp. morrisoni." Song F., Zhang J., Ding Z., Chen Z., Li G., Huang D. Submitted (APR-1998)

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.