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Recombinant Chicken Collagen alpha-1 (III) chain (COL3A1), partial

Recombinant Chicken Collagen alpha-1 (III) chain (COL3A1), 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

COL3A1

Uniprot NO.

P12105

Species

Gallus gallus (Chicken)

Source

Yeast

Expression Region

151-1017

Target Protein Sequence

QYDSYDVKAG SVGMGYPPQP ISGFPGPPGP SGPPGPPGHA GPPGSNGYQG PPGEPGQPGP SGPPGPAGMI GPAGPPGKDG EPGRPGRNGD RGIPGLPGHK GHPGMPGMPG MKGARGFDGK DGAKGDSGAP GPKGEAGQPG ANGSPGQPGP GGPTGERGRP GNPGGPGAHG KDGAPGTAGP LGPPGPPGTA GFPGSPGFKG EAGPPGPAGA SGNPGERGEP GPQGQAGPPG PQGPPGRAGS PGGKGEMGPS GIPGGPGPPG GRGLPGPPGT SGNPGAKGTP GEPGKNGAKG DPGPKGERGE NGTPGARGPP GEEGKRGANG EPGQNGVPGT PGERGSPGFR GLPGSNGLPG EKGPAGERGS PGPPGPSGPA GDRGQDGGPG LPGMRGLPGI PGSPGSDGKP GPPGNQGEPG RSGPPGPAGP RGQPGVMGFP GPKGNEGAPG KNGERGPGGP PGTPGPAGKN GDVGLPGPPG PAGPAGDRGE PGPSGSPGLQ GLPGGPGPAG ENGKPGEPGP KGDIGGPGFP GPKGENGIPG ERGPQGPPGP TGARGGPGPA GSEGAKGPPG PPGAPGGTGL PGLQGMPGER GASGSPGPKG DKGEPGGKGA DGLPGARGER GNVGPIGPPG PAGPPGDKGE TGPAGAPGPA GSRGGPGERG EQGLPGPAGF PGAPGQNGEP GGKGERGPPG LRGEAGPPGA AGPQGGPGAP GPPGPQGVKG ERGSPGGPGA AGFPGARGPP GPPGNNGDRG ESGPPGVPGP PGHPGPAGNN GAPGKAGERG FQGPLGPQGA IGSPGASGAR GPPGPAGPPG KDGRGGYPGP IGPPGPRGNR GESGPAGPPG QPGLPGPSGP PGPCCGGGVA SLGAGEKGPV GYGYEYR
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.