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Recombinant Aspergillus oryzae Alpha-amylase A type-3 (amy3)

Recombinant Aspergillus oryzae Alpha-amylase A type-3 (amy3)

Code
MSDS	MSDS Datasheet
Size	Pls inquire
Source
Conjugate
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Target Background

Product Details

Purity

>85% (SDS-PAGE)

Target Names

amy3

Uniprot NO.

P0C1B4

Alternative Names

amy3; amyIII; Taa-G3; AO090003001210Alpha-amylase A type-3; EC 3.2.1.1; 1,4-alpha-D-glucan glucanohydrolase; Taka-amylase A; TAA

Species

Aspergillus oryzae (strain ATCC 42149 / RIB 40) (Yellow koji mold)

Source

Yeast

Expression Region

22-499

Target Protein Sequence

ATPADWRSQ SIYFLLTDRF ARTDGSTTAT CNTADRKYCG GTWQGIIDKL DYIQGMGFTA IWITPVTAQL PQTTAYGDAY HGYWQQDIYS LNENYGTADD LKALSSALHE RGMYLMVDVV ANHMGYDGAG SSVDYSVFKP FSSQDYFHPF CLIQNYEDQT QVEDCWLGDN TVSLPDLDTT KDVVKNEWYD WVGSLVSNYS IDGLRIDTVK HVQKDFWPGY NKAAGVYCIG EVLDGDPAYT CPYQNVMDGV LNYPIYYPLL NAFKSTSGSM DDLYNMINTV KSDCPDSTLL GTFVENHDNP RFASYTNDIA LAKNVAAFII LNDGIPIIYA GQEQHYAGGN DPANREATWL SGYPTDSELY KLIASANAIR NYAISKDTGF VTYKNWPIYK DDTTIAMRKG TDGSQIVTIL SNKGASGDSY TLSLSGAGYT AGQQLTEVIG CTTVTVGSDG NVPVPMAGGL PRVLYPTEKL AGSKICSSS
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

Full Length of Mature Protein

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.