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Recombinant Pig Thimet oligopeptidase (THOP1), partial

Recombinant Pig Thimet oligopeptidase (THOP1), 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

THOP1

Uniprot NO.

P47788

Alternative Names

THOP1; Thimet oligopeptidase; EC 3.4.24.15; Endopeptidase 24.15

Species

Sus scrofa (Pig)

Source

Yeast

Expression Region

1-687

Target Protein Sequence

MKPPAACAGD ALDVAAPCSA VNYLRWDLSA QQIGELTTEL IEQTKRVYDR VGTQELQDVS YENTLKALAD VEVSYTVQRN ILDFPQHVSP CKDIRTASTE ADKKLSEFDV EMSMRQDVYQ RIVWLQEKVQ KDSLRPEAAR YLERLIKLGR RNGLHLPKET QEKIKSIKKK LSLLCIDFNK NLNEDTTFLP VTREELGGLP EDFLNSLEKT EDEKLKVTLK YPHYFPLLKK CHVPETRRKV EEAFNCRCKE ENCAILRELV RLRAQKSSLL GFSTHADYVL EMNMAKTSQV VATFLDELAQ KLKPLGEQER AVILELKKAE CTKRGLDFDG RINAWDMRYY MNQVEETRYR VDQNLLKEYF PMQVVTRGLL GIYQELLGLT FHLEEGAAVW HEDVMLYSVR DAASGKVIGK FYLDLYPREG KYGHAACFGL QPGCLRQDGS RQIAIAAMVA NFTKPTPDAP SLLQHDEVET YFHEFGHVMH QLCSQAEFAM FSGTHVERDF VEAPSQMLEN WVWEAEPLLR MSQHYRTGSA IPQELLEKLI KSRQANTGLF NLRQIVLAKV DQALHTQTAA DPAEEYARLC QEILGVPATP GTNMPATFGH LAGGYDAQYY GYLWSEVYSA DMFHTRFKQE GILSGKVGMD YRSCILRPGG SEDASVMLKL FLGRDPKQDA FLLSKGLQVE GCEPPAS
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.