Recombinant Bartonella henselae Probable periplasmic serine endoprotease DegP-like (htrA)

Product Specifications

Product Name Alternative

Antigen HtrA; Protease Do

Abbreviation

Recombinant Bartonella henselae htrA protein

Gene Name

HtrA

UniProt

P54925

Expression Region

19-503aa

Organism

Bartonella henselae (strain ATCC 49882 / DSM 28221 / CCUG 30454 / Houston 1) (Rochalimaea henselae)

Target Sequence

LETALFFSGCGSSLWTTKAHANSVFSSLMQQQGFADIVSQVKPAVVSVQVKSNKKKKEWFFSDFFSTPGFDQLPDQHPLKKFFQDFYNRDKPSNKSLQRSHRLRPIAFGSGFFISSDGYIVTNNHVISDGTSYAVVLDDGTELNAKLIGTDPRTDLAVLKVNEKRKFSYVDFGDDSKLRVGDWVVAIGNPFGLGGTVTAGIVSARGRDIGTGVYDDFIQIDAAVNRGNSGGPTFDLNGKVVGVNTAIFSPSGGNVGIAFAIPAATAKQVVQQLIEKGLVQRGWLGVQIQPVTKEISDSIGLKEAKGALITDPLKGPAAKAGIKAGDVIISVNGEKINDVRDLAKRIANMSPGETVTLGVWKSGKEENIKVKLDSMPEDENMKDGSKYSNEHGNSDETLEDYGLIVAPSDDGVGLVVTDVDPDSDAADKGIRPGDVIVTVNNKSVKKVSDITDTIKNAQKLGRKAILLQVRTNDQNRFVALPIFKK

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Could be efficient in the degradation of transiently denatured and unfolded proteins which accumulate in the periplasm following stress conditions

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

59.6 kDa

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.