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Recombinant Oryza sativa subsp. japonica Phospholipase D alpha 2 (PLD2), partial

Recombinant Oryza sativa subsp. japonica Phospholipase D alpha 2 (PLD2), 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

PLD2

Uniprot NO.

P93844

Species

Oryza sativa subsp. japonica (Rice)

Source

Yeast

Expression Region

1-817

Target Protein Sequence

MAHLLLHGTL EATILEADHL SNPTRATGAA PGIFRKFVEG FEDSLGLGKG ATRLYATIDL GRARVGRTRV VDDEPVNPRW YEVFHIYCAH FAADVVFSVK AAQPIGATLI GRAYLPVREL LSGEAIERRL DILDAGRRRI SHGPTIHVRL QFRDVAGDRH GWGRGVSGAR YPGVPYTFFS QRPGCRVTLY QDAHVPDAFA PRIPLAGGGY YRQGRCWEDV FDAISNAKHL IYLTGWSVYT EITLIRDGTR QRPGGDATLG ELLKRKASEG VRVLLLVWDD RTSVESLGMK WGFMSTHDAE TADYFRGTDV RCVLCPRNPD AGRSAIMGAQ IAYMITHHQK TVIVDHDMPV PRGGGSRRIV SFVGGLDLCD GRYDTQFHSL FRTLDTAHHS DFHQPNLDGA AVTKGGPREP WHDIHSKIEG PAAWDVLYNF EQRWRKQGGD KDLLLDLKAM ADLIIPPSPV MFPDDGEAWS VQLFRSIDGG ACFGFPSTPE AAARSGLVSG KNNTIDRSIQ DAYIHAIRRA KNFIYIENQY FLGSSFAWKA DGIRPEDIEA LHLIPREISL KIVNKIEAGE RFAVYVVLPM WPEGPPASGS VQAILDWQRR TMEMMYYDIA VALEAKRINA DPRDYLTFFC LGNREVKLNG EYEPAGRPLD GTDYAKAQKA RRFMIYVHSK MMIVDDEYII VGSANINQRS MDGGRDSEIA MGAFQPCHLN TKGLVARGQI HGFRMSLWYE HLGMLHDNFL NPESLECVQR VNKMADKYWD LYASDELNDD LPGHLLTYPV RVTKEGTVTE LPGAKFFPDT QAPVIGTKGN LPPFLTT
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.