Recombinant Salmonella dublin Virulence protein VsdF (vsdF)
Product Specifications
Abbreviation
Recombinant Salmonella dublin vsdF protein
Gene Name
VsdF
UniProt
P24421
Expression Region
1-119aa
Organism
Salmonella dublin
Target Sequence
MLRATKVCIYPTPEQAEHLNAQFGAVRFVYSKSLHIKKHAYQRHGVSLTPRKDIKPLLAVAKKFRKFRKFRKYAWLKEYDSIALQQAVINLDVAFSNCFNPKLKARFPMFKRKHGKLLG
Tag
N-terminal 6xHis-SUMO-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Expressed but non-essential protein, involved in the virulence of Salmonellas.
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
26.9 kDa
References & Citations
"Molecular analysis of the virulence locus of the Salmonella dublin plasmid pSDL2." Krause M., Roudier C., Fierer J., Harwood J., Guiney D. Mol. Microbiol. 5:307-316 (1991)
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.
Protein Length
Full Length
Available Sizes
Frequently Asked Questions
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