Recombinant Bovine Intestinal-type alkaline phosphatase (ALPI)

>85% (SDS-PAGE)

ALPI

P19111

Bos taurus (Bovine)

Yeast

20-506

L VPVEEEDPAF WNRQAAQALD VAKKLQPIQT AAKNVILFLG DGMGVPTVTA TRILKGQMNG KLGPETPLAM DQFPYVALSK TYNVDRQVPD SAGTATAYLC GVKGNYRTIG VSAAARYNQC KTTRGNEVTS VMNRAKKAGK SVGVVTTTRV QHASPAGAYA HTVNRNWYSD ADLPADAQMN GCQDIAAQLV NNMDIDVILG GGRKYMFPVG TPDPEYPDDA SVNGVRKRKQ NLVQAWQAKH QGAQYVWNRT ALLQAADDSS VTHLMGLFEP ADMKYNVQQD HTKDPTLQEM TEVALRVVSR NPRGFYLFVE GGRIDHGHHD DKAYMALTEA GMFDNAIAKA NELTSELDTL ILVTADHSHV FSFGGYTLRG TSIFGLAPSK ALDSKSYTSI LYGNGPGYAL GGGSRPDVND STSEDPSYQQ QAAVPQASET HGGEDVAVFA RGPQAHLVHG VEEETFVAHI MAFAGCVEPY TDCNLPAPTT ATSIPD

Full Length of Mature Protein

N-terminal His-tagged/Tag-Free

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

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.

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