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Recombinant Campylobacter jejuni Flagellin A(flaA)

Recombinant Campylobacter jejuni Flagellin A(flaA)

Item no.	CSB-EP673831CBV(A4)-100
Manufacturer	Cusabio
Amount	100ug
Category	Peptides & Proteins Recombinant Proteins
Type	Proteins Recombinant
Format	Liquid or Lyophilized powder
Specific against	other
Purity	Greater than 85% as determined by SDS-PAGE.
ECLASS 10.1	32160409
ECLASS 11.0	32160409
UNSPSC	12352202
Available
Research Areas	Others
Target / Protein	flaA
Biologically Active	Not Test
Expression System	E.coli
Species of origin	Campylobacter jejuni
Uniprot ID	Q46113
AA Sequence	GFRINTNVAALNAKANADLNSKSLDASLSRLSSGL RINSAADDASGMAIKDSLRSQANTLGQAISNGNDA LGILQTADKAMDEQLKILDTIKTKATQAAQDGQSL KTRTMLQADINRLMEELDNIANTTSFNGKQLLSGN FINQEFQIGASSNQTVKASIGATQSSKIGLTRFET GSRISVGGEVQFTLKNYNGIDDFKFQKVVISTSVG TGLGALADEINKNADKTGVRATFTVETRGMGAVRA GATSDDFAINGVKIGKVDYKDGDANGALVSAINSV KDTTGVEASIDENGKLLLTSREGRGIKIEGNIGRG AFINPNMLENYGRLSLVKNDGKDILISGTNLSAIG FGTGNMISQASVSLRESKGQIDANVADAMGFNSAN KGNILGGYSSVSAYMSSTGSGFSSGSGFSVGSGKN YSTGFANTIAISAASQLSAVYNVSAGSGFSSGSNL SQFATMKTSAGNTLGVKDETAGVTTLKGAMAVMDI AETAITNLDQIRADIGSVQNQVTSTINNITVTQVN VKAAESQIRDVDFAAESANYSKANILAQSGSYAMA QANSVQQNVLRLLQ
Tag Info	C-terminal 6xHis-tagged
Expression Region	2-575aa
Protein Length	Full Length of Mature Protein
MW	61.5 kDa
Alternative Name(s)	fla1
Relevance	Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.
Reference	Organization and sequence of the flagellin genes of Campylobacter jejuni TGH9011(ATCC43431). Chan V.L., Bingham H.L. Submitted (FEB-1994)
Purity	Greater than 85% as determined by SDS-PAGE.
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 -20C/-80C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Storage	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 -20C/-80C. The shelf life of lyophilized form is 12 months at -20C/-80C.
Notes	Repeated freezing and thawing is not recommended. Store working aliquots at 4C for up to one week.
Function	Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.
Subcellular Location	Secreted, Bacterial flagellum
Protein Families	Bacterial flagellin family
Tag Information	C-terminal 6xHis-tagged

Note: The presented information and documents (Manual, Product Datasheet, Safety Datasheet and Certificate of Analysis) correspond to our latest update and should serve for orientational purpose only. We do not guarantee the topicality. We would kindly ask you to make a request for specific requirements, if necessary.

All products are intended for research use only (RUO). Not for human, veterinary or therapeutic use.

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