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Recombinant Danio rerio Glycylpeptide N-tetradecanoyltransferase 2 (nmt2)

Recombinant Danio rerio Glycylpeptide N-tetradecanoyltransferase 2 (nmt2)

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

nmt2

Uniprot NO.

A7YT82

Alternative Names

nmt2; Glycylpeptide N-tetradecanoyltransferase 2; EC 2.3.1.97; Myristoyl-CoA:protein N-myristoyltransferase 2; NMT 2; Peptide N-myristoyltransferase 2; Type II N-myristoyltransferase

Species

Danio rerio (Zebrafish) (Brachydanio rerio)

Source

Yeast

Expression Region

1-492

Target Protein Sequence

MAEDSESAAS QQSLELDDQD TCGIDGDNEE ENEHMQGSPG GDLGAKKKKK KQKRKKEKPS SGGTKSDSAS DSQEIKNPAI PMQKLQDIQR AMELLSTCQG PAKNIDEATK HKYQFWDTQP VPKLNEVVTT HGPIEPDKEN IRQEPYSLPQ GFMWDTLDLS NAEVLKELYT LLNENYVEDD DNMFRFDYSP NFLKWALRPP GWLPHWHCGV RVSSNKKLVG FISAIPADIH IYDTLKRMVE INFLCVHKKL RSKRVAPVLI REITRRVNLE GIFQAVYTAG VVLPKPVSTC RYWHRSLNPR KLVEVKFSHL SRNMTLQRTM KLYRLPDSTR TPGLRTMGDR DVKQVTALLQ KHLSQFHLRP VMGEEEVKHW FLPQENIIDT FVVEGSGGML TDFISFYTLP STVMHHPLHK SLKAAYSFYN VHTETPLIDL MNDALILAKL KGFDVFNALD LMDNKNFLEK LKFGIGDGNL QYYLYNWKCP PMDPEKVGLV LQ
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

full length protein

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.