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Description
Images & Validation
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| Application Notes |
|---|
Key Properties
−| Source | Escherichia Coli |
|---|---|
| Purity | Greater than 97.0% as determined by: (a) Analysis by HPLC.(b) Analysis by SDS-PAGE. |
| Protein Sequence | MNAAQHDEAQ QNAFYQVLNM PNLNADQRNG FIQSLKDDPS QSANVLGEAQ KLNDSQAPKA DAQQNNFNKD QQSAFYEILN MPNLNEAQRN GFIQSLKDDP SQSTNVLGEA KKLNESQAPK ADNNFNKEQQ NAFYEILNMP NLNEEQRNGF IQSLKDDPSQ SANLLSEAKK LNESQAPKAD NKFNKEQQNA FYEILHLPNL NEEQRNGFIQ SLKDDPSQSA NLLAEAKKLN DAQAPKADNK FNKEQQNAFY EILHLPNLTE EQRNGFIQSL KDDPSVSKEI LAEAKKLNDA QAPKEEDSLE HHHHHH |
Storage & Handling
−| Storage | Stability: Lyophilized SPA although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution SPA should be stored at 4°C between 2-7 days and for future use below -18°C. For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA). Please prevent freeze-thaw cycles |
|---|---|
| Form/Appearance | Sterile Filtered White lyophilized (freeze-dried) powder. |
| Buffer/Preservatives | SPA protein was lyophilized with no additives. |
| Expiration Date | 6 months from date of receipt. |
| Disclaimer | For research use only |
Alternative Names
−Immunoglobulin G-binding protein A, IgG-binding protein A, Staphylococcal protein A, SPA.
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Protocol Information
Protein Handling and Storage Guide
Protein Handling Guide
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