Cat#:RP-3262H;Product Name:Recombinant Human Flagellin Protein;Synonym:Flagellin;Description:Flagellin Salmonella typhimurium (strain ATCC 68169 / UK-1) Recombinant produced in E.coli is a single, non-glycosylated, polypeptide chain containing 503 amino acids with Leu, Glu and a 6 × His at C-terminus and having a molecular mass of 52.7kDa. The Flagellin is purified by proprietary chromatographic techniques.;Source:E.coli;AA Sequence:MAQVINTNSL SLLTQNNLNK SQSALGTAIE RLSSGLRINS AKDDAAGQAI ANRFTANIKG LTQASRNAND GISIAQTTEG ALNEINNNLQ RVRELAVQSA NSTNSQSDLD SIQAEITQRL NEIDRVSGQT QFNGVKVLAQ DNTLTIQVGA NDGETIDIDL KQINSQTLGL DTLNVQQKYK VSDTAATVTG YADTTIALDN STFKASATGL GGTDQKIDGD LKFDDTTGKY YA;Purity:Greater than 95.0% as determined by SDS-PAGE and HPLC analyses.;Formulation:Lyophilized from a 0.2um filtered concentrated solution in PBS, pH 7.4.;Stability:Recombinant Proteins are stable for up to 1 year from date of receipt at -70℃;Reconstitution:It is recommended to reconstitute the lyophilized Flagellin in sterile 18M-cm H2O not less than 100µg/ml, which can then be further diluted to other aqueous solutions.;Storage:Lyophilized Flagellin although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution Flagellin should be stored at 4°C between 2-7 days and for future use below -18°C. Please prevent freeze-thaw cycles.;