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Recombinant Danio rerio Amyloid beta A4 precursor protein-binding family B member 1-interacting protein (apbb1ip), partial

Recombinant Danio rerio Amyloid beta A4 precursor protein-binding family B member 1-interacting protein (apbb1ip), partial

Code
MSDS	MSDS Datasheet
Size	Pls inquire
Source
Conjugate
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Target Background

Product Details

Abbreviation

apbb1ip

Purity

>85% (SDS-PAGE)

Target Names

apbb1ip

Uniprot NO.

Q6PFT9

Alternative Names

apbb1ipAmyloid beta A4 precursor protein-binding family B member 1-interacting protein; APBB1-interacting protein 1

Species

Danio rerio (Zebrafish) (Brachydanio rerio)

Source

Yeast

Expression Region

1-646

Target Protein Sequence

MDDIDAMFSD MLQEMDLLTQ SLDAEVDSAP LAKPPTIPEP QEMNFSIGFA NFNESLNDLE DNDLDALMAD LVADISATEE KFATERDTSK GSVPVAPAPS KPQSNFSLPA SFDSSKPATS SNSIAAPPPP PAFKPSKEEE EEQLKADKIK LALEKLKEAK VKKLVVKVEI TDGSSKTLMV DERQTVRDVM DNLFEKTHCD CNVDWSVCET NPDLQTERAF EDHENLVEPL STWTRDTENK VLFQEKKHKY EVFKNPQIFY LWKKDKKSLK DMKEKDKEQL LEENFCGASV IVPDLEGVLY LKEDGKKSWK QRYFLLRASG LYYSPKGKTK ASRDLVCLVQ FDNVNVYYCK EYRIKYKAPT DHCFMLKHPQ IQKESQYIKF MCCDDEWSMN LWVTGIRVAK YGKQLYDNYK AAVRKASGSA SWANRTIQAS STASTPSPTP KAKAANGHAP QPPVENKVPS NQSSLPPPPP SMDFLPPPPP DPMFPPPPPA PPAPPAPPVP VSSTKVNKFP PPPKFPQSSF PPPPMDDLPP PPPPPEIADL PPDFLPPPPP SFVSHGGESL PPPPPDPVAS LPPPPPAFTS AGGAPPPPPP PPPPPAPAPA VNNPAGSVRK VAPPPPKRTT PQLAAPSGGD FMSELMNAMQ KKRTQP
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

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.

Shelf Life

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.