产品详情
简单介绍:
Recombinant Escherichia coli Uncharacterized protein YcbX(ycbX)
详情介绍:
Recombinant Protein
Recombinant Escherichia coli Uncharacterized protein YcbX(ycbX)
ycbX
Escherichia (strain K12)
Full Length
67.6 kDa
N-terminal GST-tagged
E.coli
Greater than 85% as determined by SDS-PAGE.
Tris-based buffer,50% glycerol
Measured by its binding ability in a functional ELISA. Immobilized ldcC at 2 μg/ml can bind human ycbX, the EC50 of human ycbX protein is 40.54-47.97 μg/ml.
"Highly accurate genome sequences of Escherichia coli K-12 strains MG1655 and W3110."
Hayashi K., Morooka N., Yamamoto Y., Fujita K., Isono K., Choi S., Ohtsubo E., Baba T., Wanner B.L., Mori H., Horiuchi T.
Mol. Syst. Biol. 2:E1-E5(2006)
Hayashi K., Morooka N., Yamamoto Y., Fujita K., Isono K., Choi S., Ohtsubo E., Baba T., Wanner B.L., Mori H., Horiuchi T.
Mol. Syst. Biol. 2:E1-E5(2006)
MATLIRLFIHPVKSMRGIGLTHALADVSGLAFDRIFMITEPDGTFITARQFPQMVRFTPSPVHDGLHLTA
PDGSSAYVRFADFATQDAPTEVWGTHFTARIAPDAINKWLSGFFSREVQLRWVGPQMTRRVKRHNTVPLS
FADGYPYLLANEASLRDLQQRCPASVKMEQFRPNLVVSGASAWEEDRWKVIRIGDVVFDVVKPCSRCIFT
TVSPEKGQKHPAGEPLKTLQSFRTAQDNGDVDFGQNLIARNSGVIRVGDEVEILATAPAKIYGAAAADDT
ANITQQPDANVDIDWQGQAFRGNNQQVLLEQLENQGIRIPYSCRAGICGSCRVQLLEGEVTPLKKSAMGD
DGTILCCSCVPKTALKLAR
PDGSSAYVRFADFATQDAPTEVWGTHFTARIAPDAINKWLSGFFSREVQLRWVGPQMTRRVKRHNTVPLS
FADGYPYLLANEASLRDLQQRCPASVKMEQFRPNLVVSGASAWEEDRWKVIRIGDVVFDVVKPCSRCIFT
TVSPEKGQKHPAGEPLKTLQSFRTAQDNGDVDFGQNLIARNSGVIRVGDEVEILATAPAKIYGAAAADDT
ANITQQPDANVDIDWQGQAFRGNNQQVLLEQLENQGIRIPYSCRAGICGSCRVQLLEGEVTPLKKSAMGD
DGTILCCSCVPKTALKLAR
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℃.
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℃.
1-369aa
Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.
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