Recombinant Haemophilus influenzae Peptidoglycan-associated lipoprotein (pal), Biotinylated

Product Specifications

Product Name Alternative

(PAL) (15 kDa peptidoglycan-associated lipoprotein) (PC protein) (Outer membrane protein P6) (OMP P6)

Abbreviation

Recombinant Haemophilus influenzae Peptidoglycan-associated lipoprotein, Biotinylated

Gene Name

Pal

UniProt

P10324

Expression Region

20-153aa

Organism

Haemophilus influenzae (strain ATCC 51907 / DSM 11121 / KW20 / Rd)

Target Sequence

CSSSNNDAAGNGAAQTFGGYSVADLQQRYNTVYFGFDKYDITGEYVQILDAHAAYLNATPAAKVLVEGNTDERGTPEYNIALGQRRADAVKGYLAGKGVDAGKLGTVSYGEEKPAVLGHDEAAYSKNRRAVLAY

Tag

N-terminal MBP-tagged and C-terminal 6xHis-Avi-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Part of the Tol-Pal system, which plays a role in outer membrane invagination during cell division and is important for maintaining outer membrane integrity.

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

62.0 kDa

References & Citations

"Cloning of genes encoding a 15,000-dalton peptidoglycan-associated outer membrane lipoprotein and an antigenically related 15,000-dalton protein from Haemophilus influenzae." Deich R.A., Metcalf B.J., Finn C.W., Farley J.E., Green B.A. J. Bacteriol. 170:489-498 (1988)

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.