Recombinant Mycoplasma pneumoniae Cytadherence high molecular weight protein 1 (hmw1), partial
Product Specifications
Product Name Alternative
Cytadherence accessory protein 1
Abbreviation
Recombinant Mycoplasma pneumoniae hmw1 protein, partial
Gene Name
Hmw1
UniProt
Q50365
Expression Region
1-139aa
Organism
Mycoplasma pneumoniae (strain ATCC 29342 / M129)
Target Sequence
MKKSKEAVFEDKDYTEENPEQIFGNLYDGKLTVQDGKVKIAYDGDGNGYYIAFNSETGVYYDPYGDTEYDISVLFDANGNSFVFADAPTVEVLAGEQEQTEAEPDYLQYVGNEAYGYYDEAGEWVWSGY
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Cardiovascular
Relevance
Component of the cytoskeleton-like structure which stabilizes the shape of the wall-less Mycoplasma. This cytoskeleton-like network of accessory proteins containing HMW proteins 1 to 5 allows the proper anchoring of cytadhesin proteins in the mycoplasmal membrane at the attachment organelle (By similarity) .
Endotoxin
Not test
Purity
Greater than 90% 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.
Molecular Weight
22.0 kDa
References & Citations
"Juxtaposition of the genes encoding Mycoplasma pneumoniae cytadherence-accessory proteins HMW1 and HMW3." Krause D.C., Lee K.K. Gene 107:83-89 (1991)
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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