Recombinant Escherichia coli Prophage outer membrane lipoprotein RzoR (rzoR)
Product Specifications
Product Name Alternative
Outer membrane lipoprotein Rz1 from lambdoid prophage Rac (Spanin from lambdoid prophage Rac, outer membrane subunit) (o-spanin)
Abbreviation
Recombinant E.coli rzoR protein
Gene Name
RzoR
UniProt
P58042
Expression Region
20-61aa
Organism
Escherichia coli (strain K12)
Target Sequence
CTSKQSVSQCVKPPPPPAWIMQPPPDWQTPLNGIISPSGNDW
Tag
N-terminal 6xHis-KSI-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Component of the spanin complex that disrupts the outer membrane and causes cell lysis during virus exit. The spanin complex conducts the final step in cell lysis by disrupting the outer membrane after holin and endolysin action have permeabilized the inner membrane and degraded the host peptidoglycans.
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.
Molecular Weight
19.9 kDa
References & Citations
"Highly accurate genome sequences of Escherichia coli K-12 strains MG1655 and W3110." Hayashi K., Morooka N., Yamamoto Y., Fujita K., Isono K., Choi S., Ohtsubo E., Baba T., Wanner B.L., Mori H., Horiuchi T. Mol. Syst. Biol. 2:E1-E5 (2006)
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.
Product MSDS
https://www.cusabio.com/msds/12926589/
Protein Length
Full Length of Mature Protein
Available Sizes
Curated Selection
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