Recombinant Haemophilus influenzae Outer membrane protein P2 (ompP2)
Product Specifications
Product Name Alternative
OmpP2; Outer membrane protein P2; OMP P2
Abbreviation
Recombinant Haemophilus influenzae ompP2 protein
Gene Name
OmpP2
UniProt
Q48216
Expression Region
21-360aa
Organism
Haemophilus influenzae
Target Sequence
AVVYNNEGTNVELGGRLSVIAEQSNSTRKDQKQQHGELRNAGSRFHIKATHNFGDGFYAQGYLETRLVSDYQSSSDNFGNIITKYAYVTLGNKGFGEVKLGRAKTISDGITSAEDKEYGVLENKEYIPKDGNSVGYTFKGIDGLVLGANYLLAQKREAYKTATATPGEVIAQVISNGVQVGAKYDANNIIAGIAYGRTNYREDLATQDKSGKKQQVNGALSTLGYRFSDLGLLVSLDSGYAKTKNYKDKHEKRYFVSPGFQYELMEDTNVYGNFKYERNSVDQGKKAREHAVLFGVDHKLHKQVLTYIEGAYARTRTNDKGKTEKTEKEKSVGVGLRVYF
Tag
N-terminal 10xHis-tagged and C-terminal Myc-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 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 outer membrane.
Molecular Weight
44.7 kDa
References & Citations
"Genetic analysis of the diversity in outer membrane protein P2 of non-encapsulated Haemophilus influenzae." Duim B., Dankert J., Jansen H.M., van Alphen L. Microb. Pathog. 14:451-462 (1993)
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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