Recombinant Mouse T-lymphoma invasion and metastasis-inducing protein 1 (Tiam1), partial

>85% (SDS-PAGE)

Tiam1

Q60610

Mus musculus (Mouse)

Yeast

2-1591

GNAESQNVD HEFYGEKHAS LGRKHTSRSL RLSHKTRRTR HASSGKAIHR NSEVSTRSSS TPSIPQSLAE NGLEPFSQEG ALDDFGDPIW VDRVDMGLRP VSYTDSSVTP SVDGSIVLTA ASVQSMPDSE ESRLYGDDAT YLAEGGRRQC PYTSNGPTFM ETASFKKKRS KSADIWREDS LEFSLSDLSQ EHLTSNEEIL GSAEEKDCEE ARGMETEASP RQLSTCQRAN SLGDLYAQKN SGVKANGGPR NRFSSYCRNL VSDIPDLAKH KMPPAAAEET PPYSNYNTLP CRKSHCLSEG ATNPQISLSK SMQGRRAKTT QDVNTGEGSE FADSGIEGAT TDTDLLSRRS NATNSSYSPP TGRAFVGSDS GSSSTGDRAR QGVYENFRRE LEMSTTNSES LEEAGSAHSD EQSSGTLSSP GQSDILLTAA QGTVRKAGAL AVKNFLVHKK NKKVESATRR KWKHYWVSLK GCTLFFYETD GRSGIDHNSV PKHAVWVENS IVQAVPEHPK KDFVFCLSNS LGDAFLFQTT SQTELENWIT AIHSACAAAV ARHHHKEDTL RLLKSEIKKL EQKIDMDEKM KKMGEMQLSS VTDSKKKKTI LDQIFVWEQN LEQFQMDLFR FRCYLASLQG GELPNPKRLL AFASRPTKVA MGRLGIFSVS SFHALVAART GEIGVRRRTQ AMSRSASKRR SRFSSLWGLD TTSKKKQGRP TINQVFGEGT DAVKRSLEGI FDDTVPDGKR EKEVVLPSVH QHNPDCDIWV HEYFTPSWFC LPNNQPALTV VRPGDTARDT LELICKTHQL DHSAHYLRLK FLMENRVQFY IPQPEEDIYE LLYKEIEICP KVTQNIHIEK SDAAADNYGF LLSSVDEDGI RRLYVNSVKE TGLASKKGLK AGDEILEINN RAAGTLNSSM LKDFLSQPSL GLLVRTYPEP EGGVELLENP PHRVDGPVDL GESPLAFLTS NPGHSLSSEQ GSSAETAPEE GEGPDLESSD ETDHSSKSTE QVAAFCRSLH EMSPSDSSPS PQDATSPQLA TTRQLSDADK LRKVICELLE TERTYVKDLN CLMERYLKPL QKETFLTQDE LDVLFGNLTE MVEFQVEFLK TLEDGVRLVP DLEKLEKVDQ FKKVLFSLGG SFLYYADRFK LYSAFCASHT KVPKVLVKAK TDTAFKAFLD AQNPRQQHSS TLESYLIKPI QRVLKYPLLL RELFALTDAE SEEHYHLDVA IKTMNKVASH INEMQKIHEE FGAVFDQLIA EQTGEKKEVA DLSMGDLLLH TSVIWLNPPA SLGKWKKEPE LAAFVFKTAV VLVYKDGSKQ KKKLVGSHRL SIYEEWDPFR FRHMIPTEAL QVRALPSADA EANAVCEIVH VKSESEGRPE RVFHLCCSSP ESRKDFLKSV HSILRDKHRR QLLKTESLPS AQQYVPFGGK RLCALKGARP AMSRAVSAPS KSLGRRRRRL ARNRFTIDSD AISASSPEKE PQQPAGGGDT DRWVEEQFDL AQYEEQDDIK ETDILSDDDE FCESLKGASV DRDLQEQLQA ASISQRARGR RTLDSHASRM TQLKKQAALS GINGGLESAS EEVIWVRRED FAPSRKLNTE I

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.