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Recombinant Neosartorya fumigata Probable glycosidase crf1 (crf1)

Recombinant Neosartorya fumigata Probable glycosidase crf1 (crf1)

Code
MSDS	MSDS Datasheet
Size	Pls inquire
Source
Conjugate
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Target Background

Product Details

Abbreviation

crf1

Purity

>85% (SDS-PAGE)

Target Names

crf1

Uniprot NO.

Q8J0P4

Alternative Names

crf1; AFUA_1G16190Probable glycosidase crf1; EC 3.2.-.-; Crh-like protein 1; allergen Asp f 9

Species

Neosartorya fumigata (strain ATCC MYA-4609 / Af293 / CBS 101355 / FGSC A1100) (Aspergillus fumigatus)

Source

Yeast

Expression Region

20-370

Target Protein Sequence

Q TWSKCNPLEK TCPPNKGLAA STYTADFTSA SALDQWEVTA GKVPVGPQGA EFTVAKQGDA PTIDTDFYFF FGKAEVVMKA APGTGVVSSI VLESDDLDEV DWEVLGGDTT QVQTNYFGKG DTTTYDRGTY VPVATPQETF HTYTIDWTKD AVTWSIDGAV VRTLTYNDAK GGTRFPQTPM RLRLGSWAGG DPSNPKGTIE WAGGLTDYSA GPYTMYVKSV RIENANPAES YTYSDNSGSW QSIKFDGSVD ISSSSSVTSS TTSTASSASS TSSKTPSTST LATSTKATPT PSGTSSGSNS SSSAEPTTTG GTGSSNTGSG SGSGSGSGSS SSTGSSTSAG ASATPELSQG
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

Full Length of Mature Protein

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.