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Recombinant Chicken Collagen alpha-1 (IX) chain (COL9A1), partial

Recombinant Chicken Collagen alpha-1 (IX) chain (COL9A1), 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

COL9A1

Uniprot NO.

P12106

Species

Gallus gallus (Chicken)

Source

Yeast

Expression Region

27-920

Target Protein Sequence

QQSR LPVILGARQR TDLCPTIRIG EDDLPGFDLI SQFQIEKAAS QGIVQRVVGS TALQVAYKLG PNVDFRIPTS AIYSNGLPDE YSFLTTFRMT GATLQKYWTI WQIQDSSGKE QVGVNLNGPM KSVEFSYKGV DGSLQTASFL HLPFLFDSQW HKLMISVETT SVTLFIDCIK VETLNIKPKG KISVDGFSVL GRLKNNPQIS VPFEVQWMPI HCDPLRPQRE GCGELPARIS QTVIERGLPG PPGPPGPPGP PGVPGIDGID GERGPNGPPG PPGPDGDAGK AGSPGLPGEP GADGLTGPDG SPGATGPKGQ KGEPGPPGAR GLPGKGLLGP PGPAGAAGLP GEVGRAGPPG DPGKRGPPGP PGPPGPRGTI GLQDGDPLCP NACPPGRPGH AGLMGMKGQK GSKGESGELG KQGYKGEEGG QGPIGEVGAQ GPLGIPGIRG ITGITGPKGN KGARGLDGGP GPQGLPGAPG GQGQRGPVGE EGPKGERGPQ GTRGINGLPG PKGESGLPGV DGREGIPGMP GAKGEPGKPG TPGDTGPPGL PGLPGSPGMK GIPGPKGNRG PPGVPGLMGN SGKPGEQGPE GEAGPTGPRG PPGSRGEPGP AGPPGLPGKW GPQGDIGLPG LPGPPGLPGG KGDRGSAGEP GPKGEQGAPG SEGDAGEKGD LGDMGLPGAK GSVGNPGDPG SRGPEGSRGL PGMEGPRGAP GPRGLQGEQG APGLPGSQGP AGKEPTDQHI KQVCMRVMQE QLSQLAASLR RPEFGAPGLP GRPGPPGAPG PPGENGFPGQ LGPRGLPGLK GPPGEIGRKG PKGEAGERGE RGFPGRGVKG LPGPRGLPGE PGKPSYGREG RDGVRGPPGV AGQPGIPGPP GPPGPPGYCE PSSCRMQAGQ RAAGKNMKGP
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

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.