Flagellin Protein

SKU: orb168360

Description

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

Images & Validation

• Application Notes:
  Recombinant & Natural Proteins

Key Properties

• Source: E.coli
• Tag: His at C-terminus
• Molecular Weight: 52.7kDa
• Protein 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
• Purity: Greater than 95.0% as determined by SDS-PAGE and HPLC analyses. Purified by proprietary chromatographic techniques

Storage & Handling

• Storage: 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
• Form/Appearance: Sterile Filtered White lyophilized (freeze-dried) powder
• Buffer/Preservatives: Lyophilized from a 0.2um filtered concentrated solution in PBS, pH 7.4
• Disclaimer: For research use only