Home
Product
Protein
Recombinant Proteins
Recombinant Anopheles gambiae Hexamerin-1.1 (HexA), partial

Recombinant Anopheles gambiae Hexamerin-1.1 (HexA), partial

Code
MSDS	MSDS Datasheet
Size	Pls inquire
Source
Conjugate
Have Questions?	Leave a Message or Start an on-line Chat

Product Details
Related Products
Customer Reviews and Q&A
Target Background

Product Details

Abbreviation

HexA

Purity

>85% (SDS-PAGE)

Target Names

HexA

Uniprot NO.

Q17020

Alternative Names

HexA; Hexamerin-1.1; HEX-1.1; AgHex-1.1; AgHexA

Species

Anopheles gambiae (African malaria mosquito)

Source

Yeast

Expression Region

19-692

Target Protein Sequence

SY VPSTKFEAKY ADKEFLFKQK FFFEVLRNIH LPLKYDEYIP YTKTWVSDET KYNDFAQVAE FFDYYKTGAF LEKGELFSIY NEQYLRQTYA VFTFLYNSAD WDTYYKNMIW ARDNINEGMF IYVLHLTVMH RPDLQGIVLP AIYEIYPYYF FNTDVIRTIN YKKLYDPKFG FYGNGKYNVV YANYTATYPM DYYNNFYTEE YLNYYTEDIG LNACYYYFMM DYSFLLGGDK FGLIKDRRGE LYWYMHQMLL ARYNLERMSN YMGTVKPLVW RFPLKTGYFS LLSYWNGVPF KSRDYNYMIS DESYFKLDWI NAWEAKIRKI IEDGFFVKED GTRINLRLPE SVEFFGNLLN SNVDSVDANY VGYIEVFSRL LLSGNDFNAY KVWPSALMQF ETSLRDPVFY QLYERFMDLY YYFKRFLPSY TYEELNFNGV VIKDVTFDKL MTYFDYFDSD VSNVLPMQST DKYFDYAVFA RQRRLNHKPF SYTMNVMSDY TGKAIIRAFV GPKFDRFFDL QFYKKYFFEI DQYLVDFTAG KNTFVRNSRD FYWSVKDRTM YTDLYKKIML GYNGQEKFAL DMSEAHCGFP DRLILPKGWT SGMPMQFYFI ITPYTAKTYE QGYQYDKTFT CGVESGMRFY DSLPFGYPFD RVINFNYFYT KNMYFKDVFI FHTEEMKMNQ RY
Note: The complete sequence may include tag sequence, target protein sequence, linker sequence and extra sequence that is translated with the protein sequence for the purpose(s) of secretion, stability, solubility, etc.
If the exact amino acid sequence of this recombinant protein is critical to your application, please explicitly request the full and complete sequence of this protein before ordering.

Protein Length

Partial

Tag Info

N-terminal His-tagged/Tag-Free
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.

Storage Condition

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.

Shelf Life

Notes

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