Recombinant Chicken Contactin-1 (CNTN1), partial

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Source
Conjugate
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Product Details
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Target Background

Product Details

Purity

>85% (SDS-PAGE)

Target Names

CNTN1

Uniprot NO.

P14781

Alternative Names

CNTN1Contactin-1; Neural cell recognition molecule F11

Species

Gallus gallus (Chicken)

Source

Yeast

Expression Region

20-984

Target Protein Sequence

S THFSEEGNKG YGPVFEEQPI DTIYPEESSD GQVSMNCRAR AVPFPTYKWK LNNWDIDLTK DRYSMVGGRL VISNPEKSRD AGKYVCVVSN IFGTVRSSEA TLSFGYLDPF PPEEHYEVKV REGVGAVLLC EPPYHYPDDL SYRWLLNEFP VFIALDRRRF VSQTNGNLYI ANVEASDKGN YSCFVSSPSI TKSVFSKFIP LIPQADRAKV YPADIKVKFK DTYALLGQNV TLECFALGNP VPELRWSKYL EPMPATAEIS MSGAVLKIFN IQYEDEGLYE CEAENYKGKD KHQARVYVQA SPEWVEHIND TEKDIGSDLY WPCVATGKPI PTIRWLKNGV SFRKGELRIQ GLTFEDAGMY QCIAENAHGI IYANAELKIV ASPPTFELNP MKKKILAAKG GRVIIECKPK AAPKPKFSWS KGTELLVNGS RIHIWDDGSL EIINVTKLDE GRYTCFAENN RGKANSTGVL EMTEATRITL APLNVDVTVG ENATMQCIAS HDPTLDLTFI WSLNGFVIDF EKEHEHYERN VMIKSNGELL IKNVQLRHAG RYTCTAQTIV DNSSASADLV VRGPPGPPGG IRIEEIRDTA VALTWSRGTD NHSPISKYTI QSKTFLSEEW KDAKTEPSDI EGNMESARVI DLIPWMEYEF RIIATNTLGT GEPSMPSQRI RTEGAPPNVA PSDVGGGGGS NRELTITWMP LSREYHYGNN FGYIVAFKPF GEKEWRRVTV TNPEIGRYVH KDESMPPSTQ YQVKVKAFNS KGDGPFSLTA VIYSAQDAPT EVPTDVSVKV LSSSEISVSW HHVTEKSVEG YQIRYWAAHD KEAAAQRVQV SNQEYSTKLE NLKPNTRYHI DVSAFNSAGY GPPSRTIDII TRKAPPSQRP RIISSVRSGS RYIITWDHVK AMSNESAVEG YKVLYRPDGQ HEGKLFSTGK HTIEVPVPSD GEYVVEVRAH SEGGDGEVAQ IKIS
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 Condition

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.