Recombinant Mycobacterium paratuberculosis Probable transcriptional regulatory protein MAP_1030

Product Specifications

Product Name Alternative

MAP_1030; Probable transcriptional regulatory protein MAP_1030

Abbreviation

Recombinant Mycobacterium paratuberculosis MAP_1030 protein

Gene Name

MAP_1030

UniProt

P62039

Expression Region

1-250aa

Organism

Mycolicibacterium paratuberculosis (strain ATCC BAA-968 / K-10) (Mycobacterium paratuberculosis)

Target Sequence

MSGHSKWATTKHKKAVIDARRGKMFARLIKNIEVAARVGGGDPAGNPTLYDAIQKAKKSSVPNENIERARKRGAGEEAGGADWQTITYEGYAPNGVAVLIECLTDNRNRAASEVRVAMTRNGGTMADPGSVSYLFSRKSVVTCEKNGLTEDDILAAVLDAGAEEVEDLGDSFEIICEPTDLVAVRTALQDAGIDYDSAEAGFQPSVTVPLNADGAQKVMRLVDALEDSDDVQDVWTNADIPDEILAQIEE

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

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

28.3 kDa

References & Citations

"The complete genome sequence of Mycobacterium avium subspecies paratuberculosis." Li L., Bannantine J.P., Zhang Q., Amonsin A., May B.J., Alt D., Banerji N., Kanjilal S., Kapur V. Proc. Natl. Acad. Sci. U.S.A. 102:12344-12349 (2005)

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.