Flagellin
目录号 : GP23503弗拉格林是一种重组弗拉格林
Sample solution is provided at 25 µL, 10mM.
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Flagellin Salmonella typhimurium (strain ATCC 68169 / UK-1) Recombinant produced in E.Coli is a single, non-glycosylated, polypeptide chain containing 503 amino acids with Leu, Glu and a 6 × His at C-terminus and having a molecular mass of 52.7kDa.The Flagellin is purified by proprietary chromatographic techniques.
鞭毛蛋白（Salmonella typhimurium ATCC 68169/UK-1菌株）重组产物在大肠杆菌中制备，是单个未糖基化的多肽链，含有503个氨基酸，在C-末端具有Leu，Glu和6×His，并具有分子量为52.7kDa。该鞭毛蛋白通过专有的层析技术纯化。
| Purity | Greater than 95.0% as determined by SDS-PAGE and HPLC analyses. | Source | Escherichia Coli. |
| Phycical Appearance | Sterile Filtered White lyophilized (freeze-dried) powder. | Shipping Condition | Shipped at Room temp. |
| Amino Acid Sequence | MAQVINTNSL SLLTQNNLNK SQSALGTAIE RLSSGLRINS AKDDAAGQAI ANRFTANIKG LTQASRNAND GISIAQTTEG ALNEINNNLQ RVRELAVQSA NSTNSQSDLD SIQAEITQRL NEIDRVSGQT QFNGVKVLAQ DNTLTIQVGA NDGETIDIDL KQINSQTLGL DTLNVQQKYK VSDTAATVTG YADTTIALDN STFKASATGL GGTDQKIDGD LKFDDTTGKY YAKVTVTGGT GKDGYYEVSV DKTNGEVTLA GGATSPLTGG LPATATEDVK NVQVANADLT EAKAALTAAG VTGTASVVKM SYTDNNGKTI DGGLAVKVGD DYYSATQNKD GSISINTTKY TADDGTSKTA LNKLGGADGK TEVVSIGGKT YAASKAEGHN FKAQPDLAEA AATTTENPLQ KIDAALAQVD TLRSDLGAVQ NRFNSAITNL GNTVNNLTSA RSRIEDSDYA TEVSNMSRAQ ILQQAGTSVL AQANQVPQNV LSLLRLEHHH HHH | ||
| Solubility | It is recommended to reconstitute the lyophilized Flagellin in sterile 18M-cm H2O not less than 100µg/ml, which can then be further diluted to other aqueous solutions. | ||
| Stability | Lyophilized Flagellin although stable at room temperature for 3 weeks, should be stored desiccated below -18°C . Upon reconstitution Flagellin should be stored at 4°C between 2-7 days and for future use below -18°C .Please prevent freeze-thaw cycles. | ||
| Formulation | Lyophilized from a 0.2um filtered concentrated solution in PBS, pH 7.4. | ||
Flagellin arranges itself in a hollow cylinder to create the filament in bacterial flagellum. Flagellin is the key substituent of bacterial flagellum, and is found in large quantities on almost all flagellated bacteria.
Lyophilized Flagellin although stable at room temperature for 3 weeks, should be stored desiccated below -18°C . Upon reconstitution Flagellin should be stored at 4°C between 2-7 days and for future use below -18°C .Please prevent freeze-thaw cycles.