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Recombinant Chicken Collagen alpha-2 (I) chain (COL1A2), partial

Recombinant Chicken Collagen alpha-2 (I) chain (COL1A2), 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

COL1A2

Uniprot NO.

P02467

Species

Gallus gallus (Chicken)

Source

Yeast

Expression Region

78-1100

Target Protein Sequence

QYD PSKAADFGPG PMGLMGPRGP PGASGPPGPP GFQGVPGEPG EPGQTGPQGP RGPPGPPGKA GEDGHPGKPG RPGERGVAGP QGARGFPGTP GPPGFKGIRG HNGLDGLTGQ PGAPGTKGEP GAPGENGTPG QPGARGLPGE RGRIGAPGPA GARGSDGSAG PTGPAXXXXX XXXXXXXXXX XXGEIGPAGN EGPTGPAGPR GEIGLPGSSG PVGPPGNPGA NGLPGAKGAA GLPGVAGAPG LPGPRGIPGP PGPAGPSGAR GLVGEPGPAG AKGESGNKGE PGAAGPPGPP GPSGEEGKRG SNGEPGSAGP PGPAGLRGEP GSRGLPGADG RAGVMGPAGN RGASGPVGAK GPNGDAGRPG EPGLMGPRXX XXXXXXXXXX XXXXXXGFPG ADGRVGPIGP AGNRGEPGNI GFPGPKGPTG EPGKPGEKGN VGLAGPRGAP GPEGNNGAQG PPGVTGNQGA KGETGPAGPP GFQGLPGPSG PAGEAGKPGE RGLHGEFGVP GPAGPRGERG LPGESGAVGP AGPIGSRGPS GPPGPDGNKG EPGNVGPAGA PGPAGPGGIP GERGVAGVPG GKGEKGAPGL RGDTGATGRD GARGLPGAIG APGPAGGAGD RGEGGPAGPA GPAGARGIPG ERGEPGPVGP SGFAGPPGAA GQPGAKGERG PKGPKGETGP TGAIGPIGAS GPPGPVGAAG PAGPRGDAGP PGMTGFPGAA GRVGPPGPAG ITGPPGPPGP AGKDGPRGLR GDVGPVGRTG EQGIAGPPGF AGEKGPSGEA GAAGPPGTPG PQGILGAPGI LGLPGSRGER GLPGIAGATG EPGPLGVSGP PGARGPSGPV GSPGPNGAPG EAGRDGNPGN DGPPGRDGAP GFKGERGAPG NPGPSGALGA PGPHGQVGPS GKPGNRGDPG PVGPVGPAGA FGPRGLAGPQ GPRGEKGEPG DKGHRGLPGL KGHNGLQGLP GLAGQHGDQG PPGNNGPAGP RGPPGPSGPP GKDGRNGLPG PIGPAGVRGS HGSQGPAGPP GPPGPPGPPG
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.