Recombinant Virulence-associated protein vagC (vagC)

中文名稱：

都柏林沙門氏菌vagC重組蛋白
貨號：

CSB-YP312237SWM
說明書：

MSDS Datasheet
規格：
來源：

Yeast
其他：

中文名稱：

都柏林沙門氏菌vagC重組蛋白
貨號：

CSB-EP312237SWM
說明書：

MSDS Datasheet
規格：
來源：

E.coli
其他：

中文名稱：

都柏林沙門氏菌vagC重組蛋白
貨號：

CSB-EP312237SWM-B
說明書：

MSDS Datasheet
規格：
來源：

E.coli
共軛：

Avi-tag Biotinylated
E. coli biotin ligase (BirA) is highly specific in covalently attaching biotin to the 15 amino acid AviTag peptide. This recombinant protein was biotinylated in vivo by AviTag-BirA technology, which method is BriA catalyzes amide linkage between the biotin and the specific lysine of the AviTag.
其他：

中文名稱：

都柏林沙門氏菌vagC重組蛋白
貨號：

CSB-BP312237SWM
說明書：

MSDS Datasheet
規格：
來源：

Baculovirus
其他：

中文名稱：

都柏林沙門氏菌vagC重組蛋白
貨號：

CSB-MP312237SWM
說明書：

MSDS Datasheet
規格：
來源：

Mammalian cell
其他：

產品詳情
產品評價

產品詳情

純度：

>85% (SDS-PAGE)
基因名：

vagC
Uniprot No.：

Q05459
別名：

vagC; Virulence-associated protein VagC
種屬：

Salmonella dublin
蛋白長度：

full length protein
表達區域：

1-76
氨基酸序列

MRTVSIFKNG NNRAIRLPRD LDFEGVSELE IVREGDSIIL RPVRPTWGSF AQLEKADPDF MAEREDVVSD EGRFEL
蛋白標簽：

Tag?type?will?be?determined?during?the?manufacturing?process.

The tag type will be determined during production process. If you have specified tag type, please tell us and we will develop the specified tag preferentially.
產品提供形式：

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Note: We will preferentially ship the format that we have in stock, however, if you have any special requirement for the format, please remark your requirement when placing the order, we will prepare according to your demand.
復溶：

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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
儲存條件：

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
保質期：

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.
貨期：

Delivery time may differ from different purchasing way or location, please kindly consult your local distributors for specific delivery time.
Note: All of our proteins are default shipped with normal blue ice packs, if you request to ship with dry ice, please communicate with us in advance and extra fees will be charged.
注意事項：

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Datasheet ：

Please contact us to get it.