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Recombinant Paralichthys olivaceus Serotransferrin (tf), partial

Recombinant Paralichthys olivaceus 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.

O93429

Alternative Names

tf; Serotransferrin

Species

Paralichthys olivaceus (Bastard halibut) (Hippoglossus olivaceus)

Source

Yeast

Expression Region

17-685

Target Protein Sequence

ASCI DTVKWCVTST KENLKCTALA AAAPVFSCVA RASITDCLTA IKAGEADAIT LDGGEIYTAG LDEYKLHPII AEQYGTSTDT CYYAVAVAKK NTGFGLHQLM GKKSCHTGVG KSAGWNIPIG TLLSMDFIKW KGSDDKKLEE VVGEFFHSSC APGATDSANL CKLCIGDCSK SSETEPYYNY HGAFQCLKDG KGDVAFVKHL TVPEEEKNDY ELLCKDNTRK PIDQFENCDL AKVPSHAVVT RKDNEELAQF IWQSLSSVKN FNLFSSTPYG GKNLMFKDST TTLVQLPLNV DHTMYLGPHY LESVKALKIV NIPSTTSDAM KWCAVGRSES DKCDSWSVAS LVQDGTTIDC IKGNTVDDCL KKIMHKEADA MAVDGGQVYT AGKCGLVPAM VEQYDQGQCS APGAARLYYA VAVIKKGSGV TWENLRNKRS CHTGIGRNAG WNIPMGLIYE QTKNCNFSAF FSSSCAPGAD PSSQLCAQCA GNAESINKCK ASNEERYYAY AGAFRCLAEG KGDVAFVKHS IVKENTDGQG PEWAKAFLSN DYELICPSKG PVSVENFMSC NLAKVNAHAV VTRPEIRTKV VTFLNNQQSH FGNSASEESF KMFTSPDGEN LLFKYSTKCL QEIPAHLDYK GFLGQEYMTV MSSLRTCKES TSDLEQLCTY NMCQT
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.