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Recombinant Arabidopsis thaliana Asparagine synthetase [glutamine-hydrolyzing] (ASN1), partial

Recombinant Arabidopsis thaliana Asparagine synthetase [glutamine-hydrolyzing] (ASN1), partial

Code
MSDS	MSDS Datasheet
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Source
Conjugate
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Product Details
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Target Background

Product Details

Purity

>85% (SDS-PAGE)

Target Names

ASN1

Uniprot NO.

P49078

Alternative Names

ASN1; DIN6; At3g47340; T21L8.90; Asparagine synthetase [glutamine-hydrolyzing] 1; EC 6.3.5.4; Glutamine-dependent asparagine synthetase 1; Protein DARK INDUCIBLE 6

Species

Arabidopsis thaliana (Mouse-ear cress)

Source

Yeast

Expression Region

2-584

Target Protein Sequence

CGILAVLGC SDDSQAKRVR VLELSRRLRH RGPDWSGLYQ NGDNYLAHQR LAVIDPASGD QPLFNEDKTI VVTVNGEIYN HEELRKRLKN HKFRTGSDCE VIAHLYEEYG VDFVDMLDGI FSFVLLDTRD NSFMVARDAI GVTSLYIGWG LDGSVWISSE MKGLNDDCEH FETFPPGHFY SSKLGGFKQW YNPPWFNESV PSTPYEPLAI RRAFENAVIK RLMTDVPFGV LLSGGLDSSL VASITARHLA GTKAAKQWGP QLHSFCVGLE GSPDLKAGKE VAEYLGTVHH EFHFSVQDGI DAIEDVIYHV ETYDVTTIRA STPMFLMSRK IKSLGVKMVL SGEGADEIFG GYLYFHKAPN KKEFHQETCR KIKALHKYDC LRANKSTSAF GLEARVPFLD KDFINTAMSL DPESKMIKPE EGRIEKWVLR RAFDDEERPY LPKHILYRQK EQFSDGVGYS WIDGLKDHAA QNVNDKMMSN AGHIFPHNTP NTKEAYYYRM IFERFFPQNS ARLTVPGGAT VACSTAKAVE WDASWSNNMD PSGRAAIGVH LSAYDGKNVA LTIPPLKAID NMPMMMGQGV VIQS
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

Store at -20°C, for extended storage, conserve at -20°C or -80°C.

Shelf Life

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.

Notes

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