Recombinant Rickettsia conorii Outer membrane protein A (ompA), partial

>85% (SDS-PAGE)

ompA

Q52657

Rickettsia conorii (strain ATCC VR-613 / Malish 7)

Yeast

39-2021

IA VSGVIATNNN AAFSDNVGNN WNEITAAGVA NGTPARGPQN NWAFTYGGDY TITADVADHI ITAINVADTT PIGLNIAQNT VVGSIVTGGN LLPVTITAGK SLTLNGNNAD AANHGFGAPA DNYTGLGNIA LGGANAALII QSAAPAKITL AGNINGGGII TVKTDAAING TIGNTNALAT VNVGAGIATL EGAIIKATTT KLTNAASVLT LTNVNAVLTG AIDNTTGVDN VGVLNLNGAL SQVTGNIGNT NALATISVGA GKATLGGAVI KATTTKLTDN ASAVTFTNPV VVTGAIDNTG NANNGIVTFT GDSTVTGNIG NTNALATISV GAGKATLGGA IIKATTTKLT DNASAVTFTN PVVVTGAIDN TGNANNGIVT FTGDSTVTGN IGNTNALATI SVGAGKATLG GAIIKATTTK LTDNASAVTF TNPVVVTGAI DNTGNANNGI VTFTGDSTVT GNIGNTNALA TISVGAGKAT LGGAIIKATT TKLTDNASAV TFTNPVVVTG AIDNTGNANN GIVTFTGDST VTGNIGNTNA LATISVGAGK ATLGGAIIKA TTTKLTDNAS AVTFTNPVVV TGAIDNTGNA NNGIVTFTGN STVTGNIGNT NALATVNVGA GIATLEGAVI KATTTKLTNA ASVLTLTNVN AVLTGAIDNT TGVDNVGVLN LNGALSQVTG NIGNTNALAT ISVGAGKATL GGAVIKATTT KLTDNASAVT FTNPVVVTGA IDNTGNANNG IATFTGDSTV TGNIGNTNAL ATVNVGAGLL RVQGGVVKSN TINLTDNASA VTFTNPVVVT GAIDNTGNAN NGIVTFTGDS TVTGNIGNTN ALATISVGAG KATLGGAIIK ATTTKLTDNA SAVTFTNPVV VTGAIDNTGN ANNGIVTFTG DSTVTGNIGN TNALATVNVG AGVTLQAGGS LDANNIDFGA RSTLEFNGPL DGGGNAIPYY FKGAIANGNN AILNVNTKLL TAYHLTIGTV AEINIGAGNL FAIDASAGDV TILNAQDIHF RALDSALVLS NLTGVGVNNI LLAADLVAPG VDEGTVVFDG GVNGLNIGSN VAGAARNIGD VGGNKFNTLL IYNAVTITDD VNLEGIQNVL INNNADFTSS TAFNAGTIQI NDATYTIDAN NGNLNIPAGN IKFAHADAQL ILQNSSGNDR TITLGANIDP DNDDEGIVIL NSVTAGKKLT IAGGKTFGGA HKLQDIVFKG EGDFGTAGTT FNTTNIVLDI TGQLELGATT ANVVLFKDAV QLTQTGNIGG FLDFNAKNGT VTLNNNVNVA GTVKNTGGTN NGTLIVLGAS NLNRVNGIAM LKVGAGNVTI AKGGNVKIGE IQGTGTNTLT LPAHFKLTGS INKTGGQALK LNFMNGGSVS GVVGTAANSV GDITTAGATS FASSVNAKGT ATLGGTTSFA HTFTNTGAVT LAKGSITSFA KNVTATSFVA NSATINFGNS LAFNSNITGS GTTLTLGANQ VTYTGTGSFT DTLTLNTTFD GAAKSGGNIL IKSGSTLDLS GVSNLALVVT ATNFDMNNIS PDTKYTVISA ETAGGLKPTP KENVKITINN DNRFVDFTFD ASTLTLFAED IAAGVIDEDF APGGPLANIP NAANIKKSLE LMEDAPNGSD ARQAFNNFGL MTPLQEADAT THLMQDVVKP SDTIAAVNNQ VVASNISSNI TALNARMDKV QAGNKGPVSS GDEDMDAKFG AWISPFVGNA TQKMCNSISG YKSDTTGGTI GFDGFVSDDL VLGLAYTRAD TDIKLKNNKT GDKNKVESNI YSLYGLYSVP YENLFVEAIA SYSDNKIRSK SRRVIATTLE TVGYQTANGK YKSESYTGQL MAGYTYMMSE NINLTPLAGL RYSTIKDKSY KETGTTYQNL TVKGKNYNTF DGLLGAKVSS NINVNEIVLT PELYAMVDYA FKNKVSAIDA RLQGMTAPLP TNSFKQSKTS FDVGVGVTAK HKMMEYGINY DTNIGSKYFA QQGSVKVRVN F

Full Length of Mature Protein

N-terminal His-tagged/Tag-Free

Lyophilized from Tris/PBS-based buffer, 6% Trehalose, pH 8.0

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.

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.

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.