Recombinant Chicken Serum albumin (ALB), partial

>85% (SDS-PAGE)

ALB

P19121

Gallus gallus (Chicken)

E.coli

24-615

FARDAEH KSEIAHRYND LKEETFKAVA MITFAQYLQR CSYEGLSKLV KDVVDLAQKC VANEDAPECS KPLPSIILDE ICQVEKLRDS YGAMADCCSK ADPERNECFL SFKVSQPDFV QPYQRPASDV ICQEYQDNRV SFLGHFIYSV ARRHPFLYAP AILSFAVDFE HALQSCCKES DVGACLDTKE IVMREKAKGV SVKQQYFCGI LKQFGDRVFQ ARQLIYLSQK YPKAPFSEVS KFVHDSIGVH KECCEGDMVE CMDDMARMMS NLCSQQDVFS GKIKDCCEKP IVERSQCIME AEFDEKPADL PSLVEKYIED KEVCKSFEAG HDAFMAEFVY EYSRRHPEFS IQLIMRIAKG YESLLEKCCK TDNPAECYAN AQEQLNQHIK ETQDVVKTNC DLLHDHGEAD FLKSILIRYT KKMPQVPTDL LLETGKKMTT IGTKCCQLGE DRRMACSEGY LSIVIHDTCR KQETTPINDN VSQCCSQLYA NRRPCFTAMG VDTKYVPPPF NPDMFSFDEK LCSAPAEERE VGQMKLLINL IKRKPQMTEE QIKTIADGFT AMVDKCCKQS DINTCFGEEG ANLIVQSRAT LGIGA

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.