Recombinant Culex quinquefasciatus Odorant-binding protein 56e (6050687)

Product Specifications

Product Name Alternative

Abbreviation

Recombinant Culex quinquefasciatus Odorant-binding protein 56e protein

Gene Name

6050687

UniProt

B0XC79

Expression Region

21-150aa

Organism

Culex quinquefasciatus (Southern house mosquito) (Culex pungens)

Target Sequence

DEASDKEQAKEQAKQMLRSMTQKCKEAEGASDDDVEAMIDDVMPESQVQKCFHSCVQQQFGVSDGQKFLQQGFLEIMMMAVGNDEQQQGHAKEVAEECDGVANEDRCQLAVDIMTCVKQGMEKRGMKVDR

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

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 kDa

References & Citations

"Annotation of Culex pipiens quinquefasciatus." The Broad Institute Genome Sequencing Platform Atkinson P.W., Hemingway J., Christensen B.M., Higgs S., Kodira C.D., Hannick L.I., Megy K., O'Leary S.B., Pearson M., Haas B.J., Mauceli E., Wortman J.R., Lee N.H., Guigo R., Stanke M., Alvarado L., Amedeo P., Antoine C.H. Collins F.H. Submitted (MAR-2007) to the EMBL/GenBank/DDBJ databases Cited for: NUCLEOTIDE SEQUENCE [LARGE SCALE GENOMIC DNA]. Category: Sequences.

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.