Recombinant Myxococcus xanthus Type 4 prepilin-like proteins leader peptide-processing enzyme(pilD)

• Catalog Number: orb2909949
• Category: Proteins
• Description: Recombinant Myxococcus xanthus Type 4 prepilin-like proteins leader peptide-processing enzyme(pilD)
• Form/Appearance: Lyophilized powder
• Buffer/Preservatives: Tris/PBS-based buffer, 6% Trehalose, pH 8.0
• Reconstitution: We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Protein Sequence: MTHSSLPGYFGPLFAVFLFVLGLCVGSFLNVVIARVPLDQSIVRPRSRCPRCGHVLAWYE NIPLLSWLALRARCRGCGVPISVRYPLVELLTGLLFFACLRRFGWTYELVPALVLVSLLV PLAFIDLDHWILPLSMTVPGMLAGIALAFPLGMDAFRDALMGAAVGFLSFRMMEYVGWKV FQREALGAGDKYLVAMLGAFLTWRALLGVLLFASMQGAVVGILMLLATGRAGPRTENTQD EPAGDAPPLTMTWEFTQPGLPLWKRLLLVPVCLLVQPIPDAPLDEEGEEEEWVPERTSIP FGPWLALAGLELLLLGPWLSRVLPADIAMMLGGLP
• Protein Length: full length protein
• UniProt ID: O30387
• Biological Origin: Myxococcus xanthus (strain DK 1622)
• Expression Region: 1-335
• Storage: Storage Condition: Store at -20°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles. Shelf Life: 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week
• Alternative names: Type 4 prepilin-like proteins leader peptide-proce
• Note: For research use only