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Recombinant Arabidopsis thaliana Protein FAR1-RELATED SEQUENCE 2 (FRS2), partial

Recombinant Arabidopsis thaliana Protein FAR1-RELATED SEQUENCE 2 (FRS2), partial

Code
MSDS	MSDS Datasheet
Size	Pls inquire
Source
Conjugate
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Target Background

Product Details

Abbreviation

FRS2

Purity

>85% (SDS-PAGE)

Target Names

FRS2

Uniprot NO.

Q3EBQ3

Species

Arabidopsis thaliana (Mouse-ear cress)

Source

Yeast

Expression Region

1-807

Target Protein Sequence

MDDEDVEIDL LTKSSNVDVF CEASTSGNVA QCATVSELRN GMDFESKEAA YYFYREYARS VGFGITIKAS RRSKRSGKFI DVKIACSRFG TKREKATAIN PRSCPKTGCK AGLHMKRKED EKWVIYNFVK EHNHEICPDD FYVSVRGKNK PAGALAIKKG LQLALEEEDL KLLLEHFMEM QDKQPGFFYA VDFDSDKRVR NVFWLDAKAK HDYCSFSDVV LFDTFYVRNG YRIPFAPFIG VSHHRQYVLL GCALIGEVSE STYSWLFRTW LKAVGGQAPG VMITDQDKLL SDIVVEVFPD VRHIFCLWSV LSKISEMLNP FVSQDDGFME SFGNCVASSW TDEHFERRWS NMIGKFELNE NEWVQLLFRD RKKWVPHYFH GICLAGLSGP ERSGSIASHF DKYMNSEATF KDFFELYMKF LQYRCDVEAK DDLEYQSKQP TLRSSLAFEK QLSLIYTDAA FKKFQAEVPG VVSCQLQKER EDGTTAIFRI EDFEERQNFF VALNNELLDA CCSCHLFEYQ GFLCKHAILV LQSADVSRVP SQYILKRWSK KGNNKEDKND KCATIDNRMA RFDDLCRRFV KLGVVASLSD EACKTALKLL EETVKHCVSM DNSSKFPSEP DKLMTGGSIG LENEGVLDCA SKVSKKKKIQ KKRKVYCGPE DATNRSEELR QETEQVSSRA PTFENCYIPQ ANMEEPELGS RATTLGVYYS TQQTNQGFPS ISSIQNGYYG HPPTIQAMGN LHSIHERMSQ YETQPSMQGA FQGQTGFRGS AIRGCYDIEE TLHDMTMGSS QFQGSDSSHP SDHRLSN
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

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.