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Recombinant Beta-hexosaminidase subunit alpha (HEXA), partial

Recombinant Beta-hexosaminidase subunit alpha (HEXA), partial

Code
MSDS	MSDS Datasheet
Size	Pls inquire
Source
Conjugate
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Product Details
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Target Background

Product Details

Purity

>85% (SDS-PAGE)

Target Names

HEXA

Uniprot NO.

P49009

Alternative Names

HEXA; BEX-1; HEX-A1Beta-hexosaminidase subunit alpha; EC 3.2.1.52; Beta-GlcNAcase subunit alpha; Beta-N-acetylhexosaminidase subunit alpha; N-acetyl-beta-glucosaminidase subunit alpha

Species

Entamoeba histolytica

Source

Yeast

Expression Region

15-564

Target Protein Sequence

GNGLNV QNQLLLMPYP SSVSFQWKSP LAIALTSSIQ LNVKSTCNTD CMNFLKSNFN HTISFPLQQQ TGLQDFKVSL FKEIDLPRIT PSVSSVITDV VVELSSSNPM PKLQIGFDES YILEVTTNSI SIKAVTVYGA RHAFETLLQL IRISSNKFVI SQLPIKISDA PRFKWRGLMV DPSRNPLSPL MFKRIIDTLA SVKANVLHIH LSDAQTFVFE SKKYPLLHQK GMYDESFVLT QSFLRELAQY GANRGVIVYG EIDTPAHTAS WNLGYPGVVA NCWDYIVSTS MRYGENVLSL NPANPNTFPI IDALMKELSD TFGTDYVHVG GDEVWTSGWS KSKEYSDIQK FMKSKGLNSL TELEGYFNKY AQEQVIHNGK HPVVWEEVFK KGNADKNTII QVWDDIRLLQ QVVNSGYKAI FSAGFYLDKQ MPLCNSYDSS TCVNTHSMWV WTNRDMYDND PVKSLSSSEK ENVLGGEGCS WGESTDEQNF FDRVFQRYSA IAERLWSKES VVDKESHEVR ANYLRCLDVR RDIMKGTGPL YHSFCQLPKK EKSN
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.