M.viridifaciens NA Protein, M.viridifaciens, Recombinant (His) is expressed in E. coli expression system with His tag. The predicted molecular weight is 39.7 kDa and the accession number is Q02834.
规格 | 价格/CNY | 货期 | 数量 | |
---|---|---|---|---|
10 μg | ¥ 2,270 | 5日内发货 | ||
20 μg | ¥ 3,820 | 5日内发货 |
生物活性 | Measured by its ability to cleave a fluorogenic substrate, 2'-(4-Methylumbelliferyl)-α-D-N-acetylneuraminic acid. The specific activity is 10,000 pmoles/min/μg. as measured under the described conditions. |
产品描述 | M.viridifaciens NA Protein, M.viridifaciens, Recombinant (His) is expressed in E. coli expression system with His tag. The predicted molecular weight is 39.7 kDa and the accession number is Q02834. |
种属 | M.viridifaciens |
表达系统 | E. coli |
标签 | N-His |
蛋白编号 | Q02834 |
别名 | NP Protein |
蛋白构建 | The M.viridifaciens neuraminidase (BAA00852.1) (Pro 42-Gly 403) was expressed, with a N-terminal polyhistidine tag. |
蛋白纯度 | > 97 % as determined by SDS-PAGE |
分子量 | 39.7 kDa (predicted) |
内毒素 | < 1.0 EU/μg of the protein as determined by the LAL method. |
缓冲液 | Lyophilized from a solution filtered through a 0.22 μm filter, containing PBS, pH 7.4. Typically, a mixture containing 5% to 8% trehalose, mannitol, and 0.01% Tween 80 is incorporated as a protective agent before lyophilization. |
复溶方法 | A Certificate of Analysis (CoA) containing reconstitution instructions is included with the products. Please refer to the CoA for detailed information. |
存储 |
It is recommended to store recombinant proteins at -20°C to -80°C for future use. Lyophilized powders can be stably stored for over 12 months, while liquid products can be stored for 6-12 months at-80℃. For reconstituted protein solutions, the solution can be stored at -20°c to -80'c for at least 3 months. Please avoid multiple freeze-thaw cycles and store products in aliquots. |
运输方式 |
In general, Lyophilized powders are shipping with blue ice. |
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M.viridifaciens NA Protein, M.viridifaciens, Recombinant (His) NP Protein recombinant recombinant-proteins proteins protein