Recombinant Bovine Myotubularin (MTM1), partial

>85% (SDS-PAGE)

MTM1

A6QLT4

Bos taurus (Bovine)

Yeast

1-603

MASAPTSKYN SHSLENESIK RTSRDGVNRD VGETLPRLPG EIRITDKEVI YICPFNGPIK GRVYITNYRL YLRSLETDSA LILDVPLGVI SRIEKMGGAT SRGENSYGLD ITCKDLRNLR FALKQEGHSR RDMFEILTRY AFPLAHSLPI FAFLNEEKFN VDGWTVYNPV EEYRRQGLPN HHWRITFINK CYKLCDTYPA LLVVPYRASD EDLRRVATFR SRNRIPVLSW IHPENKTVIV RCSQPLVGMS GKRNKEDERY LDVIRETNRQ VNKLTIYDAR PNVNAVANKA TGGGYESDDV YHNAELFFLD IHNIHVMRES LKKVKDIVYP NVEESHWLSS LESTHWLEHI KLVLTGAIQV ADRVSSGKSS VVVHCSDGWD RTAQLTSLAM LMLDSFYRSI EGFEILVQKE WISFGHKFAS RIGHGDKNHA DADRSPIFLQ FIDCVWQMSK QFPTAFEFNE RFLITILDHL YSCRFGTFLY NCESAREKQK VTERTVSLWS LINSNKDKFK NPFYTKEINR VLYPVASMRH LELWVNYYIR WNPRIKQQQP NPVEQRYMEL LALRDEYIKR LDELQLANSA KLSDPSASPS SPSQMMPHVQ THF

Partial

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.