Recombinant Neisseria meningitidis serogroup B Major outer membrane protein P.IB (porB)
Product Specifications
Product Name Alternative
Class 3 protein Porin
Abbreviation
Recombinant Neisseria meningitidis serogroup B porB protein
Gene Name
PorB
UniProt
P30689
Expression Region
20-331aa
Organism
Neisseria meningitidis serogroup B
Target Sequence
DVTLYGTIKAGVETSRSVAHNGAQAASVETGTGIVDLGSKIGFKGQEDLGNGLKAIWQVEQKASIAGTDSGWGNRQSFIGLKGGFGKLRVGRLNSVLKDTGDINPWDSKSDYLGVNKIAEPEARLISVRYDSPEFAGLSGSVQYALNDNAGRHNSESYHAGFNYKNGGFFVQYGGAYKRHHRVQEDINIEKYQIHRLVSGYDNDALHASVAVQQQDAKLVEENYSHNSQTEVAATLAYRFGNVTPRVSYAHGFRGLVDSADYTNDYDQVVVGAEYDFSKRTSALVSAGWLQEGKGKNKFVSTAGGVGLRHKF
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Signal Transduction
Relevance
Serves as a slightly cation selective porin.
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
Serves as a slightly cation selective porin.
Molecular Weight
37.9 kDa
References & Citations
"Sequence analysis and relationships between meningococcal class 3 serotype proteins and other porins from pathogenic and non-pathogenic Neisseria species." Ward M.J., Lambden P.R., Heckels J.E. FEMS Microbiol. Lett. 73:283-289 (1992)
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
Curated Selection
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