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Recombinant Oncorhynchus kisutch Serotransferrin (tf), partial

Recombinant Oncorhynchus kisutch Serotransferrin (tf), partial

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

Product Details

Purity

>85% (SDS-PAGE)

Target Names

Uniprot NO.

P79815

Alternative Names

tf; Serotransferrin

Species

Oncorhynchus kisutch (Coho salmon) (Salmo kisutch)

Source

Yeast

Expression Region

19-687

Target Protein Sequence

AP AEGMVRWCVK SEKELKKCHD LAANVAGFSC VRRDDSLECI QAIKREEADA ITLDGGDIYI AGLHNYNLQP IIAEDYGEDS DTCYYAVAVA KKGTEFGFLD LRGKKSCHTG LGKSAGWNIP IGTLVTVGQI QWAGIEDRPV ESAVSDFFNA SCAPGANRDS QLCQLCMGDC SRSHNEPYYD YSGAFQCLKD GAGEVAFIKH LTVPAAEKAS YELLCKDNTR APIDSYKTCH LARVPAHAVV SRKDPRLANL IYSKLMAVTN FNLFSSDGYA AKNLMFKDST QNLVQLPMTT DSFLYLGAEY MSTIRSLTKA QATGVTSRAI KWCAVGHKEK VKCDAWTINS FTDGDSRIEC QDAPTVDECI KKIMRKEADA IAVDGGEVFT AGKCGLVPVM VEQYDEVRCS APGEASSYFA VAVAKRGSGL TWTTLKGKRS CHTGLGRTAG WNIPMGLIHR RTMNCDFTTY FSKGCAPGFE VDSPFCAQCK GSGKSVGGDG SKCKASSEEQ YYGYNGAFRC LVEDAGDVAF IKHTIVPEMT DGSGPVWAQN LMSSDFELLC QDGTTKPVTH FRECHLAKVP AHAVITRPES RGEVVSILLE QQARFGSSGS DSSFNMFKPD FGKNLLFKDS TKCLQEIPSG TKFQGFLGEE YMIAMQSLRE CSNSTSDLEK ACTFHSC
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

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.