Recombinant Rat DNA ligase 1 (Lig1), partial

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Source
Conjugate
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Target Background

Product Details

Abbreviation

Lig1

Purity

>85% (SDS-PAGE)

Target Names

Lig1

Uniprot NO.

Q9JHY8

Alternative Names

Lig1; DNA ligase 1; EC 6.5.1.1; DNA ligase I; Polydeoxyribonucleotide synthase [ATP] 1

Species

Rattus norvegicus (Rat)

Source

Yeast

Expression Region

1-918

Target Protein Sequence

MQRSIMSFFQ PTTTEGKAKK PEKEIPSSIR EKEPPPKVAL KERNRAVPES DSPVKRPGRK VAQVLSSEGE DEDEAPGTPQ VQKPVSDSKQ SSPPSPDSCP ENSPVFNCSP SMDISPSGFP KRRTARKQLP KRTIQDTLEE PNEDKAKAVK KRKKEDPQTP PESLTEAEEV NQKEEQVEDQ PTVPPEPTES PESVTLTKTE NIPMCKAGVK QKPQEEEQSK PPARGAKPLS SFFTPRKPAV KTEVKQEESD TPRKEETKGA PDPTNYNPSK SNYHPIEDAC WKHGQKVPFL AVARTFEKIE EVSARLKMVE TLSNLLRSVV ALSPTDLLPV LYLSLNRLGP PQQGLELGVG DGVLLKAVAQ ATGRQLESIR AEVAEKGDVG LVAENSRSTQ RLMLPSPPLT VSGVFTKFCD IARLTGSASM AKKMDIIKGL FVACRYSEAR FIARSLSGRL RLGLAEQSVL AALAQAGSLT PPGQEFPTVV VDAGKGKTAE ARKMWLEEQG MILKQTFCEV PDLDRIIPVL LEHGLESLPE HCKLSPGVPL KPMLAHPTRG VREVLKRFEE VDFTCEYKYY GQRAQIHVLE GGEVKIFSRN QEDNSGKYPD IISRIPKIKH PSVTSFILDT EAVAWDREKK QIQPFQVLTT RKRKEVDASE IQVQVCLYAF DLIYLNGESL ARQPLSRRRQ LLRENFVETE GEFVFATSLD TKDIEQIAEF LEQSVKDSCE GLMVKTLDVD ATYEIAKRSH NWLKLKKDYL EGVGDTLDLV VIGAYLGRGK RPGRYGGFLL AAYDEESEEL AAICKLGTGF SDEELEEHHQ NMQALLLPTP RPYVRIDGAV APNHWLDPSI VWEVKCADLT LSPIYRAARG MVDKEKGISL RFPRFIRVRE DKQPEQATTS DQVASLYRKQ SQIQNQQSSD LDSDVEDY
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

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.