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  4. Recombinant Streptococcus equi subsp. zooepidemicus Foldase protein prsA (prsA)

Recombinant Streptococcus equi subsp. zooepidemicus Foldase protein prsA (prsA)

  • 中文名稱：
    Recombinant Streptococcus equi subsp. zooepidemicus Foldase protein prsA(prsA),Yeast
  • 貨號：
    CSB-YP468219FMK
  • 規(guī)格：
  • 來源：
    Yeast
  • 其他：
  • 中文名稱：
    Recombinant Streptococcus equi subsp. zooepidemicus Foldase protein prsA(prsA),Yeast
  • 貨號：
    CSB-EP468219FMK
  • 規(guī)格：
  • 來源：
    E.coli
  • 其他：
  • 中文名稱：
    Recombinant Streptococcus equi subsp. zooepidemicus Foldase protein prsA(prsA),Yeast
  • 貨號：
    CSB-EP468219FMK-B
  • 規(guī)格：
  • 來源：
    E.coli
  • 共軛：
    Avi-tag Biotinylated

    E. coli biotin ligase (BirA) is highly specific in covalently attaching biotin to the 15 amino acid AviTag peptide. This recombinant protein was biotinylated in vivo by AviTag-BirA technology, which method is BriA catalyzes amide linkage between the biotin and the specific lysine of the AviTag.

  • 其他：
  • 中文名稱：
    Recombinant Streptococcus equi subsp. zooepidemicus Foldase protein prsA(prsA),Yeast
  • 貨號：
    CSB-BP468219FMK
  • 規(guī)格：
  • 來源：
    Baculovirus
  • 其他：
  • 中文名稱：
    Recombinant Streptococcus equi subsp. zooepidemicus Foldase protein prsA(prsA),Yeast
  • 貨號：
    CSB-MP468219FMK
  • 規(guī)格：
  • 來源：
    Mammalian cell
  • 其他：

產(chǎn)品詳情

  • 純度：
    >85% (SDS-PAGE)
  • 基因名：
    prsA
  • Uniprot No.：
  • 別名：
    prsA; Sez_0666; Foldase protein PrsA; EC 5.2.1.8
  • 種屬：
    Streptococcus equi subsp. zooepidemicus (strain MGCS10565)
  • 蛋白長度：
    Full Length of Mature Protein
  • 表達區(qū)域：
    23-333
  • 氨基酸序列
    CQSTNDNT SVITMKGDTI SVSDFYNETK NTEISQRAML NLVVSRVFED QYGKKVSKKK TEEAYNKSAE QYGASFSAAL AQSGLTTDTY KRQIRSAMLV EYAVKEAAKK ELTDADYKKA YESYTPEMTT QVITLDNEET AKAILGEVKA EGADFAAIAK EKTTAADKKV DYKFDSGDTK LPADVIKAAS GLKEGDISEV VSVLDPATYQ NKFYIVKVTK KAEKASDWKK YKKRLKEIVL AEKTQNIDFQ NKVIAKALDK ANVKIKDQAF ANILAQYANT DKKASKANTS KSDQKTSSDS SKDSQSSKSK SEK
  • 蛋白標(biāo)簽：
    Tag?type?will?be?determined?during?the?manufacturing?process.
    The tag type will be determined during production process. If you have specified tag type, please tell us and we will develop the specified tag preferentially.
  • 產(chǎn)品提供形式：
    Lyophilized powder
    Note: We will preferentially ship the format that we have in stock, however, if you have any special requirement for the format, please remark your requirement when placing the order, we will prepare according to your demand.
  • 復(fù)溶：
    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.
  • 儲存條件：
    Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
  • 保質(zhì)期：
    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.
  • 貨期：
    Delivery time may differ from different purchasing way or location, please kindly consult your local distributors for specific delivery time.
    Note: All of our proteins are default shipped with normal blue ice packs, if you request to ship with dry ice, please communicate with us in advance and extra fees will be charged.
  • 注意事項：
    Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
  • Datasheet ：
    Please contact us to get it.

產(chǎn)品評價

靶點詳情

  • 功能：
    Plays a major role in protein secretion by helping the post-translocational extracellular folding of several secreted proteins.
  • 亞細(xì)胞定位：
    Cell membrane; Lipid-anchor.
  • 蛋白家族：
    PrsA family
  • 數(shù)據(jù)庫鏈接：

    KEGG: sez:Sez_0666