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Recombinant Oryza sativa subsp. japonica Phospholipase D alpha 1 (PLD1), partial

Recombinant Oryza sativa subsp. japonica Phospholipase D alpha 1 (PLD1), partial

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

Product Details

Abbreviation

PLD1

Purity

>85% (SDS-PAGE)

Target Names

PLD1

Uniprot NO.

Q43007

Species

Oryza sativa subsp. japonica (Rice)

Source

Yeast

Expression Region

47-812

Target Protein Sequence

VGKG ATKVYSTIDL EKARVGRTRM ITNEPINPRW YESFHIYCAH MASNVIFTVK IDNPIGATNI GRAYLPVQEL LNGEEIDRWL DICDNNREPV GESKIHVKLQ YFDVSKDRNW ARGVRSTKYP GVPYTFFSQR QGCKVTLYQD AHVPDNFIPK IPLADGKNYE PHRCWEDIFD AISNAQHLIY ITGWSVYTEI TLVRDSNRPK PGGDVTLGEL LKKKASEGVR VLMLVWDDRT SVGLLKRDGL MATHDEETEN YFHGSDVNCV LCPRNPDDSG SIVQDLSIST MFTHHQKIVV VDHELPNQGS QQRRIVSFVG GLDLCDGRYD TQYHSLFRTL DSTHHDDFHQ PNFATASIKK GGPREPWHDI HSRLEGPIAW DVLYNFEQRW RKQGGKDLLL QLRDLSDTII PPSPVMFPED RETWNVQLFR SIDGGAAFGF PDTPEEAAKA GLVSGKDQII DRSIQDAYIH AIRRAKNFIY IENQYFLGSS YAWKPEGIKP EDIGALHLIP KELALKVVSK IEAGERFTVY VVVPMWPEGV PESGSVQAIL DWQRRTMEMM YTDITEALQA KGIEANPKDY LTFFCLGNRE VKQAGEYQPE EQPEADTDYS RAQEARRFMI YVHTKMMIVD DEYIIIGSAN INQRSMDGAR DSEIAMGGYQ PYHLATRQPA RGQIHGFRMA LWYEHLGMLD DVFQRPESLE CVQKVNRIAE KYWDMYSSDD LQQDLPGHLL SYPIGVASDG VVTELPGMEY FPDTRARVLG AKSDYMPPIL TS
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

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.