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Recombinant Human PR domain zinc finger protein 4 (PRDM4), partial

Recombinant Human PR domain zinc finger protein 4 (PRDM4), partial

Code
MSDS	MSDS Datasheet
Size	Pls inquire
Source
Conjugate
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Product Details
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Target Background

Product Details

Abbreviation

PRDM4

Purity

>85% (SDS-PAGE)

Target Names

PRDM4

Uniprot NO.

Q9UKN5

Species

Homo sapiens (Human)

Source

Yeast

Expression Region

1-801

Target Protein Sequence

MHHRMNEMNL SPVGMEQLTS SSVSNALPVS GSHLGLAASP THSAIPAPGL PVAIPNLGPS LSSLPSALSL MLPMGIGDRG VMCGLPERNY TLPPPPYPHL ESSYFRTILP GILSYLADRP PPQYIHPNSI NVDGNTALSI TNNPSALDPY QSNGNVGLEP GIVSIDSRSV NTHGAQSLHP SDGHEVALDT AITMENVSRV TSPISTDGMA EELTMDGVAG EHSQIPNGSR SHEPLSVDSV SNNLAADAVG HGGVIPMHGN GLELPVVMET DHIASRVNGM SDSALSDSIH TVAMSTNSVS VALSTSHNLA SLESVSLHEV GLSLEPVAVS SITQEVAMGT GHVDVSSDSL SFVSPSLQME DSNSNKENMA TLFTIWCTLC DRAYPSDCPE HGPVTFVPDT PIESRARLSL PKQLVLRQSI VGAEVGVWTG ETIPVRTCFG PLIGQQSHSM EVAEWTDKAV NHIWKIYHNG VLEFCIITTD ENECNWMMFV RKARNREEQN LVAYPHDGKI FFCTSQDIPP ENELLFYYSR DYAQQIGVPE HPDVHLCNCG KECNSYTEFK AHLTSHIHNH LPTQGHSGSH GPSHSKERKW KCSMCPQAFI SPSKLHVHFM GHMGMKPHKC DFCSKAFSDP SNLRTHLKIH TGQKNYRCTL CDKSFTQKAH LESHMVIHTG EKNLKCDYCD KLFMRRQDLK QHVLIHTQER QIKCPKCDKL FLRTNHLKKH LNSHEGKRDY VCEKCTKAYL TKYHLTRHLK TCKGPTSSSS APEEEEEDDS EEEDLADSVG TEDCRINSAV YSADESLSAH K
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

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.