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Home / Proteins & Peptide / Recombinant Protein

Recombinant Salmonella typhimurium Major outer membrane lipoprotein Lpp 1 (lpp1)

SKU : BHP10512884

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CUSABIO TECHONOLOGY LLC

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Mfr.No.	CSB-EP745252SXB
Alternative Names	Braun lipoprotein 1;BLP 1;Murein lipoprotein 1
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.
Tag	C-terminal 6xHis-tagged
Molecular Weight	13.3 kDa
Relevance	Plays an important role in virulence. A highly abundant outer membrane lipoprotein that controls the distance between the inner and outer membranes. The only protein known to be covalently linked to the peptidoglycan network (PGN). Also non-covalently binds the PGN. The link between the cell outer membrane and PGN contributes to maintenance of the structural and functional integrity of the cell envelope, and maintains the correct distance between the PGN and the outer membrane.
Source	E.coli
Form	Liquid or Lyophilized powder
Notes	Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Expression Region	21-78aa
Lead Time	3-7 business days
Organism	Salmonella typhimurium (strain LT2 / SGSC1412 / ATCC 700720)
Protein Length	Full Length of Mature Protein

Uniprot	Q7CQN4
Gene Name	lpp1
Research Area	Others
Sequence	CSSNAKIDQLSSDVQTLNAKVDQLSNDVNAMRSDVQAAKDDAARANQRLDNQATKYRK

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.
Purity	Greater than 90% as determined by SDS-PAGE.
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.

Product Manual	MSDS

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SKU	Supplier No.	Size	Your price	Quantity
BHP10512884	CSB-EP745252SXB	20ug	$306		Add to Cart

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