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Recombinant Hyphomicrobium sp. Dimethylamine dehydrogenase (dmd), partial

Recombinant Hyphomicrobium sp. Dimethylamine dehydrogenase (dmd), partial

Code
MSDS	MSDS Datasheet
Size	Pls inquire
Source
Conjugate
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Target Background

Product Details

Abbreviation

dmd

Purity

>85% (SDS-PAGE)

Target Names

dmd

Uniprot NO.

Q48303

Alternative Names

dmdDimethylamine dehydrogenase; DMADh; EC 1.5.8.1

Species

Hyphomicrobium sp. (strain x)

Source

Yeast

Expression Region

2-736

Target Protein Sequence

ARDPRFDIL FTPLKLGSKT IRNRFYQVPH CNGAGTNSPG MNMAHRGIKA EGGWGAVNTE QCSIHPECDD TLRITARIWD QGDMRNLRAM VDHVHSHGSL AGCELFYGGP HAPAIESRTI SRGPSQYNSE FATVPGCPGF TYNHEADIDE LERLQQQYVD AALRARDTGF DLVNVYGAHA YGPMQWLNPY YNRRTDKYGG SFDNRARFWI ETLEKIRRAV NDDVALVTRC ATDTLYGTKG VELTEDGLRF IELASPYLDL WDVNIGDIAE WGEDAGPSRF YPIAHENDWI RHIKQATNKP VVGVGRYYDP EKMLQVIKAG IIDIIGAARP SIADPWLPRK IDEGRVDDIR TCIGCNVCIS RWEMGGVPFI CTQNATAGEE YRRGWHPEKF EPKKSDHDVL IVGAGPAGSE CARVLMERGY TVHLVDTREK TGGYVNDVAT LPGLGEWSFH RDYRQTQLEK LLKKNPECQI ALKQKPMTAD DILQYGASRV VIATGAKWST TGVNHRTHEP IPGADASLPH VLTPEQVYEG KKAVGKRVMI INYDAYYTAP SLAEKFARAG HDVTVATVCG LGAYMEYTLE GANMQRLIHE LGIKVLGETG CSRVEQGRVE LFNIWGEGYK RSYKGAGQLP RNENTSHEWH ECDTVILVTS RRSEDTLYRE LKARKGEWEA NGITNVFVIG DAESPRIIAD ATFDGHRLAR EIEDADPQHQ KPYKREQRAW GTAYNPDENP DLVWRV
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.