Recombinant Danio rerio Lysine-specific demethylase 7B (jhdm1db), partial

>85% (SDS-PAGE)

jhdm1db

P0CF52

Danio rerio (Zebrafish) (Brachydanio rerio)

Yeast

1-577

MATAQLYCVC RQPYDVSRFM IECDICKDWF HGSCVEVEEH YAVDIDVYHC PNCDVHHGPS LMKKRRNWHR HDYTEPDDGS KPVQAGTSVF VRELQARTFP SGDEILQPMH GGQVTQRYLE RHGFRYPIIV SKREELGLRL PPPDFSIKDV ERYVGGNKVI DVIDVARQAD SKMKLKAFVK YYYSPQRPKV LNVISLEFSD TKMAELVVVP DIAQKMSWVE NYWPDDSYFP KPFVQKYCLM GVKDSYTDFH IDFGGTSVWY HVLWGEKIFY LIKPTPANLA LYEEWSSSPN QSEVFFGEKV DKCYKCVVRQ GTTLLIPTGW IHAVLTSQDC MAFGGNFLHN LNIGMQLRCY EMERRLKTPD LFKFPYFEAI CWYVAKNLLE TLKESREENC LPPEYLIKGV KALITALRNW LKREVTEPAS EVPDHIRPNH LIKMLTKEIQ YLENGNCGNK PMKLQESSIC PSTRSAHERG SHARKTARRL RGHHHHHHRH HHHHHHHHHH NHQHSDGPKA PSHLDIYEQH TQEVLKRLEM GPYEEDASFN LKVNGKFNKV STASAAAAER SLENDLRLVL CNGQIVR

Partial

N-terminal His-tagged/Tag-Free

The shelf life of liquid-form form is 6 months around at -20°C/-80°C.
The shelf life of lyophilized form is 12 months around at -20°C/-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.