Home Page > RECOMBINANT PROTEIN > Recombinant Proteins >  Staphylococcal Protein-A 33.4kDa Recombinant

Staphylococcal Protein-A 33.4kDa Recombinant


Product Name Staphylococcal Protein-A 33.4kDa Recombinant
Synonyms Immunoglobulin G-binding protein A, IgG-binding protein A, Staphylococcal protein A, SPA.
Description SPA Recombinant produced in E.Coli is a homodimeric non-glycosylated polypeptide chains comprised of 5 IgG-binding domains E-D-A-B-C aligned in series containing 296 amino acids and having a molecular mass of 33.4kDa containing little or no carbohydrate. Cell wall binding region, cell membrane binding region and albumin binding region were removed to ensure the highest specific IgG binding.
Uniprot Accesion Number P38507
Amino Acid SequenceNAAQHDEAQQ NAFYQVLNMP NLNADQRNGF IQSLKDDPSQ SANVLGEAQK LNDSQAPKAD AQQNNFNKDQ QSAFYEILNM PNLNEAQRNG FIQSLKDDPS QSTNVLGEAK KLNESQAPKA DNNFNKEQQN AFYEILNMPN LNEEQRNGFI QSLKDDPSQS ANLLSEAKKL NESQAPKADN KFNKEQQNAF YEILHLPNLN EEQRNGFIQS LKDDPSQSAN LLAEAKKLND AQAPKADNKF NKEQQNAFYE ILHLPNLTEE QRNGFIQSLK DDPSVSKEIL AEAKKLNDAQ APKEED.
Source Escherichia Coli.
Physical Appearance and 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.
Formulation and Purity SPA protein was lyophilized with no additives. Greater than 97.0% as determined by
Application
Solubility It is recommended to reconstitute the lyophilized SPA in sterile 18MO-cm H2O not less than 0.1mg/ml, which can then be further diluted to other aqueous solutions.
Biological Activity
Shipping Format and Condition Lyophilized powder at room temperature.
Usage Statement Our products are furnished for LABORATORY RESEARCH USE ONLY. The product may not be used as drugs, agricultural or pesticidal products, food additives or household chemicals.

ANGIO-PROTEOMIE, ALL RIGHTS RESERVED