Recombinant Human Bromodomain adjacent to zinc finger domain protein 2B (BAZ2B), partial

>85% (SDS-PAGE)

BAZ2B

Q9UIF8

Homo sapiens (Human)

Yeast

1-2168

MESGERLPSS AASSTTPTSS STPSVASVVS KGGLSTGVAS LSSTINPCGH LFRTAGDQPF NLSTVSSAFP MVSHPVFGLH SASSGHSEFG GLGTLGTPTA LAAHPQLASF PGAEWWRTTD AHTRTGATFF PPLLGIPPLF APPAQNHDSS SFHSRTSGKS NRNGPEKGVN GSINGSNTSS VIGINTSVLS TTASSSMGQT KSTSSGGGNR KCNQEQSKNQ PLDARVDKIK DKKPRKKAME SSSNSDSDSG TSSDTSSEGI SSSDSDDLEE DEEEEDQSIE ESEDDDSDSE SEAQHKSNNQ VLLHGISDPK ADGQKATEKA QEKRIHQPLP LASESQTHSF QSQQKQPQVL SQQLPFIFQS SQAKEESVNK HTSVIQSTGL VSNVKPLSLV NQAKKETYMK LIVPSPDVLK AGNKNTSEES SLLTSELRSK REQYKQAFPS QLKKQESSKS LKKVIAALSN PKATSSSPAH PKQTLENNHP NPFLTNALLG NHQPNGVIQS VIQEAPLALT TKTKMQSKIN ENIAAASSTP FSSPVNLSTS GRRTPGNQTP VMPSASPILH SQGKEKAVSN NVNPVKTQHH SHPAKSLVEQ FRGTDSDIPS SKDSEDSNED EEEDDEEEDE EDDEDDESDD SQSESDSNSE SDTEGSEEED DDDKDQDESD SDTEGEKTSM KLNKTTSSVK SPSMSLTGHS TPRNLHIAKA PGSAPAALCS ESQSPAFLGT SSSTLTSSPH SGTSKRRRVT DERELRIPLE YGWQRETRIR NFGGRLQGEV AYYAPCGKKL RQYPEVIKYL SRNGIMDISR DNFSFSAKIR VGDFYEARDG PQGMQWCLLK EEDVIPRIRA MEGRRGRPPN PDRQRAREES RMRRRKGRPP NVGNAEFLDN ADAKLLRKLQ AQEIARQAAQ IKLLRKLQKQ EQARVAKEAK KQQAIMAAEE KRKQKEQIKI MKQQEKIKRI QQIRMEKELR AQQILEAKKK KKEEAANAKL LEAEKRIKEK EMRRQQAVLL KHQERERRRQ HMMLMKAMEA RKKAEEKERL KQEKRDEKRL NKERKLEQRR LELEMAKELK KPNEDMCLAD QKPLPELPRI PGLVLSGSTF SDCLMVVQFL RNFGKVLGFD VNIDVPNLSV LQEGLLNIGD SMGEVQDLLV RLLSAAVCDP GLITGYKAKT ALGEHLLNVG VNRDNVSEIL QIFMEAHCGQ TELTESLKTK AFQAHTPAQK ASVLAFLINE LACSKSVVSE IDKNIDYMSN LRRDKWVVEG KLRKLRIIHA KKTGKRDTSG GIDLGEEQHP LGTPTPGRKR RRKGGDSDYD DDDDDDSDDQ GDEDDEDEED KEDKKGKKTD ICEDEDEGDQ AASVEELEKQ IEKLSKQQSQ YRRKLFDASH SLRSVMFGQD RYRRRYWILP QCGGIFVEGM ESGEGLEEIA KEREKLKKAE SVQIKEEMFE TSGDSLNCSN TDHCEQKEDL KEKDNTNLFL QKPGSFSKLS KLLEVAKMPP ESEVMTPKPN AGANGCTLSY QNSGKHSLGS VQSTATQSNV EKADSNNLFN TGSSGPGKFY SPLPNDQLLK TLTEKNRQWF SLLPRTPCDD TSLTHADMST ASLVTPQSQP PSKSPSPTPA PLGSSAQNPV GLNPFALSPL QVKGGVSMMG LQFCGWPTGV VTSNIPFTSS VPSLGSGLGL SEGNGNSFLT SNVASSKSES PVPQNEKATS AQPAAVEVAK PVDFPSPKPI PEEMQFGWWR IIDPEDLKAL LKVLHLRGIR EKALQKQIQK HLDYITQACL KNKDVAIIEL NENEENQVTR DIVENWSVEE QAMEMDLSVL QQVEDLERRV ASASLQVKGW MCPEPASERE DLVYFEHKSF TKLCKEHDGE FTGEDESSAH ALERKSDNPL DIAVTRLADL ERNIERRIEE DIAPGLRVWR RALSEARSAA QVALCIQQLQ KSIAWEKSIM KVYCQICRKG DNEELLLLCD GCDKGCHTYC HRPKITTIPD GDWFCPACIA KASGQTLKIK KLHVKGKKTN ESKKGKKVTL TGDTEDEDSA STSSSLKRGN KDLKKRKMEE NTSINLSKQE SFTSVKKPKR DDSKDLALCS MILTEMETHE DAWPFLLPVN LKLVPGYKKV IKKPMDFSTI REKLSSGQYP NLETFALDVR LVFDNCETFN EDDSDIGRAG HNMRKYFEKK WTDTFKVS

Partial

N-terminal His-tagged/Tag-Free

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.

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.