Recombinant Campylobacter jejuni Flagellin A(flaA)

In Stock
Code CSB-EP673831CBV(A4)
Product Type Recombinant Protein
Size US$2466
Uniprot No. Q46113
Lead Time 3-7 business days
Relevance Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.
Image
  • (Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.

Storage Buffer Tris-based buffer,50% glycerol
Species Campylobacter jejuni
Purity Greater than 85% as determined by SDS-PAGE.
Sequence GFRINTNVAALNAKANADLNSKSLDASLSRLSSGLRINSAADDASGMAIKDSLRSQANTLGQAISNGNDALGILQTADKAMDEQLKILDTIKTKATQAAQDGQSLKTRTMLQADINRLMEELDNIANTTSFNGKQLLSGNFINQEFQIGASSNQTVKASIGATQSSKIGLTRFETGSRISVGGEVQFTLKNYNGIDDFKFQKVVISTSVGTGLGALADEINKNADKTGVRATFTVETRGMGAVRAGATSDDFAINGVKIGKVDYKDGDANGALVSAINSVKDTTGVEASIDENGKLLLTSREGRGIKIEGNIGRGAFINPNMLENYGRLSLVKNDGKDILISGTNLSAIGFGTGNMISQASVSLRESKGQIDANVADAMGFNSANKGNILGGYSSVSAYMSSTGSGFSSGSGFSVGSGKNYSTGFANTIAISAASQLSAVYNVSAGSGFSSGSNLSQFATMKTSAGNTLGVKDETAGVTTLKGAMAVMDIAETAITNLDQIRADIGSVQNQVTSTINNITVTQVNVKAAESQIRDVDFAAESANYSKANILAQSGSYAMAQANSVQQNVLRLLQ
Research Area Others
Source E.coli
Gene Names flaA
Protein Names fla1
Expression Region 2-575aa
Tag Info C-terminal 6xHis-tagged
Mol. Weight 61.5 kDa
Protein Description Full Length of Mature Protein
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 -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Notes Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
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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

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