Home
Product
Protein
Recombinant Proteins
Recombinant Neurospora crassa L-amino-acid oxidase (lox), partial

Recombinant Neurospora crassa L-amino-acid oxidase (lox), partial

Code
MSDS	MSDS Datasheet
Size	Pls inquire
Source
Conjugate
Have Questions?	Leave a Message or Start an on-line Chat

Product Details
Related Products
Customer Reviews and Q&A
Target Background

Product Details

Purity

>85% (SDS-PAGE)

Target Names

lox

Uniprot NO.

P23623

Species

Neurospora crassa (strain ATCC 24698 / 74-OR23-1A / CBS 708.71 / DSM 1257 / FGSC 987)

Source

Yeast

Expression Region

131-696

Target Protein Sequence

ATKPSDSVAI HMTTDNGINP WGPWFDGVKL LEDKEISTVD VEKAKSKNIA IVGAGMSGLM TYLCLTQAGM TNVSIIEGGN RLGGRVHTEY LSGGPFDYSY QEMGPMRFPN TITLGNETYN VSDHQLVFQL AEEMNSLNGH SKNLSVDFIP WYQSNSNGLY YYDGIKNPET GLPPTLAELA ANSSLALTRV SNNSTKSLSQ KVDAFLPDTD KFFAEMAQNM FKAHADWLSG GLAGLPGDQW SEFGFMVNYL RGSLNDTAFL SASAHSYWDT LYEGMYFSAS TWKTIDGGLN RLPLSFHPLV DNATTLNRRV ERVAFDAETQ KVTLHSRNSY KDSFESSEHD YAVIAAPFSI VKKWRFSPAL DLTAPTLANA IQNLEYTSAC KVALEFRTRF WEHLPQPIYG SCSTTSDIPG IGSICYPSYN INGTDGPASI LASYISGADW GDRWVSTPEE EHVQYVLNAM AEIHGEELVK EQYTGQFNRR CWALDPLESA SWASPTVGQH ELYLPEYFQT RNNLVFVGEH TSYTHAWIAS ALESGIRGSV QLLLELGLVD EAKATVDKWM ARWIDV
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

Store at -20°C, for extended storage, conserve at -20°C or -80°C.

Shelf Life

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.

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.