Recombinant Oncorhynchus mykiss Vimentin (vim)

>85% (SDS-PAGE)

vim

P48674

Oncorhynchus mykiss (Rainbow trout) (Salmo gairdneri)

Yeast

1-461

MNRTTSRQTT SSSSYKRMFG GEGRPSVGMA RSTLSSRQYS SPVRSSRMSY SVSAPPSIYA SKNVRLRSSA PMPRLSSDTV DFALSDAINS EFKANRTNEK AEMQHLNDRF ASYIDKVRFL EQQNKILLAE LEQLKGKGAS RIGDLYEDEM RDLRRQVDQL TNEKAHVEVD RDNMGEDIER LREKLQDEMI QKEEAEHNLQ SFRQDVDNAS LARLDLERKV ESLQEEIIFL RKLHDEEVAE LQAQIQDQHV QIDMDVAKPD LTAALRDVRV QYETLASRNL QDSEDWYKSK FADLSEAANR NTDAIRQAKQ EANEYRRQVQ ALTCEVDSLK GTNESMERQM RELEESFGCE ANNFQDTISR LEDDIRNMKD EMARHLREYQ DLLNVKMALD IEIATYRKLL EGEESRITTP MPNFSSFNLR ESMLEARPMI DNLSKKVVIK TIETRDGHVI NESTQNHDDL E

full length protein

N-terminal His-tagged/Tag-Free

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