Protein-L Cys, His

Catalog No.: AP1169

产品概述

Protein-L Cys Recombinant, His Tag

Product Details

Recombinant Protein-L produced in E.Coli is a single non-glycosylated polypeptide chain fused with a 6??His tag at N-terminus and a Cys on C-terminus. Protein-L is comprised of 5 IgG-binding regions of protein L (B1-B2-B3-B4-B5) containing 373 amino acids in total and having a molecular mass of 41.6kDa, however, it migrates with an apparent molecular mass of 46kDa on SDS-PAGE. Cell wall binding region, cell membrane binding region and albumin binding region have been eliminated from the recombinant Protein-L to guarantee the maximum specific IgG binding.

库存: 现货

规格 价格 数量
Protein-L Cys, His 1mg
¥ 770.00
Protein-L Cys, His 10mg
¥ 2,030.00
Protein-L Cys, His 100mg
¥ 10,080.00

详情

Protein-L Cys Recombinant, His Tag
目录号 AP1169
Physical Appearance Sterile Filtered White lyophilized (freeze-dried) powder.
Formulation Protein-L was lyophilized without any additives.
Amino acid sequence MHHHHHHKEE TPETPETDSE EEVTIKANLI FANGSTQTAE FKGTFEKATS EAYAYADTLK KDNGEYTVDV ADKGYTLNIK FAGKEKTPEE PKEEVTIKAN LIYADGKTQT AEFKGTFEEA TAEAYRYADA LKKDNGEYTV DVADKGYTLN IKFAGKEKTP EEPKEEVTIK ANLIYADGKT QTAEFKGTFE EATAEAYRYA DLLAKENGKY TVDVADKGYT LNIKFAGKEK TPEEPKEEVT IKANLIYADG KTQTAEFKGT FAEATAEAYR YADLLAKENG KYTADLEDGG YTINIRFAGK KVDEKPEEKE QVTIKENIYF EDGTVQTATF KGTFAEATAE AYRYADLLSK EHGKYTADLE DGGYTINIRF AGC.
Purity Greater than 96.0% as determined by SDS-PAGE.
Solubility It is recommended to reconstitute the lyophilized Protein-L in sterile 18M-cm H2O not less than 0.1mg/ml, which can then be further diluted to other aqueous solutions.
Stability Lyophilized Protein-L although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution Protein-L should be stored at 4°C between 2-7 days and for future use below -18°C. For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA).  Please prevent freeze-thaw cycles.
Source Escherichia Coli.
Transportation method Shipped at Room temp

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