Size: 200ug. Other sizes are also available. Please Inquire.
In Stock: No
Lead time: 10-20 working days
Research Topic: Microbiology
Uniprot ID: A7IZG7
Gene Names: N/A
Organism: Lachnospiraceae bacterium A4
AA Sequence: SGSTEKLSSGYRVNRAADDAAGLAISEKMRKQIRGLTQGSRNAEDGISCVQTAEGALAEVQDMLQRMNELAVQATNGTNSVTDRKYIQDEIDQLVTEIDRVSETTKFNETYLLKGDEELPENLVHTFNYAKGDKIDQLGTSSVLNAKSDRVMVNYNGVDNVYVVSASISSAGSKESMTADVKTKGSDFTKYLASGEVGTSSSVTSVAMSTSYAMFKNTNLNGVALQKMANGTVYADKDAYIYDTETKNIIHIKATEDLGPYVKHIDGADDSTYTMDKRYRLLYNVNPEVTGFEDTLGMPKTVDLLTKNDFLGATSENQLYNKDGEAITGTGLYKYFNENGDYTGGLYADKDATKKIIENDTTSSLYYGKYITNLTEKVTAALTSSVHAGADSDLNNRISATIDTMSAAGLGVNKLKSSSIGIVDETGDNARESIDVVGEALKIVSTQRSILGAVQNRLEHTIANLDNVVENTTAAESAIRDTDMADEMVKFSNNQVLLQAGQSILAQANQSNQGVLSLLQ
Expression Region: 1-520aa
Sequence Info: Full Length
Source: E.coli
Tag Info: NO-tagged
MW: 56.2 kDa
Alternative Name(s):
Relevance: Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.
Reference: "The Isolation of Flagellated Bacteria Implicated in Crohn's Disease." Duck L.W., Cong Y., Kelly D., Elson C.O. Submitted (JUN-2006)
Purity: Greater than 85% as determined by SDS-PAGE.
Storage Buffer: Tris-based buffer，50% glycerol
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℃.
Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.