E. coli aqpz protein

SKU: orb623986

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Description

This E. coli aqpz protein spans the amino acid sequence from region 1-231aa. Purity: Greater than 90% as determined by SDS-PAGE.

Research Area

Infectious Disease & Virology

Images & Validation

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Application Notes	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.

Key Properties

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Source	in vitro E.coli expression system
Biological Origin	Escherichia coli (strain K12)
Biological Activity	Measured by its binding ability in a functional ELISA. Immobilized aqpZ at 5 μg/ml can bind E.coli ytfE, the EC50 of E.coli ytfE protein is 197.90-259.70 μg/ml.
Tag	N-terminal 6xHis-tagged
Expression Region	1-231aa
Protein Length	Full Length
MW	27.7 kDa
Purity	Greater than 90% as determined by SDS-PAGE.
Protein Sequence	MFRKLAAECFGTFWLVFGGCGSAVLAAGFPELGIGFAGVALAFGLTVLTMAFAVGHISGGHFNPAVTIGLWAGGRFPAKEVVGYVIAQVVGGIVAAALLYLIASGKTGFDAAASGFASNGYGEHSPGGYSMLSALVVELVLSAGFLLVIHGATDKFAPAGFAPIAIGLALTLIHLISIPVTNTSVNPARSTAVAIFQGGWALEQLWFFWVVPIVGGIIGGLIYRTLLEKRD

Storage & Handling

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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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
Form/Appearance	Lyophilized powder
Buffer/Preservatives	Lyophilized from 20 mM Tris-HCl, 0.15 M NaCl, 0.05% FOS12, 6% Trehalose, pH 8.0
Expiration Date	6 months from date of receipt.
Disclaimer	For research use only

Alternative Names

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Bacterial nodulin-like intrinsic protein

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Quick Database Links

UniProt

P60844

UniProt Details

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No UniProt data available

Protocol Information

Protein Handling and Storage Guide

Protein Handling Guide

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