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Recombinant Schizosaccharomyces pombe Protein kinase C-like 1 (pck1), partial

Recombinant Schizosaccharomyces pombe Protein kinase C-like 1 (pck1), partial

Code
MSDS	MSDS Datasheet
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Source
Conjugate
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Product Details
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Target Background

Product Details

Purity

>85% (SDS-PAGE)

Target Names

pck1

Uniprot NO.

P36582

Species

Schizosaccharomyces pombe (strain 972 / ATCC 24843) (Fission yeast)

Source

Yeast

Expression Region

1-988

Target Protein Sequence

MVQLDDALQD AYKKVEREES LILGAKAMVA STKNPEVKRR LESNIAVSEN NIKYLRERID ALKVESGSER ESQSDKDSSK KYSDSAKSTN SDDHLLSYNR SAFDLFNSEK PLSPEKISTM LQHLQMRLSI EQQCVSGIEK IMSLYSKEQK DKTDVIIKLK EGKQKVNLLK RSLKRYNELH IPFDISTPSS EEKQQASGLN FRGLAKPISG TLKVTIHSLR NIEHTSFLQT HSFTMPSYAV LYVDDAQVAK SRISQTDTWD ETFIFDVHRA KEFQIIIYEK KKDFDIPIAL ILIPTTIIAE ELRRKRNIQE MSETSWKPSI AESASRSDEK GSKSDPINAP NSSSSISTNS PLAPTAYYKL LSKSWLSLEP VGQICISLSF SKRTTKRQFP ETGLGRQGAI RQKKEDVVAS QVGHQFVQRQ FYQIMRCAVC AELFSYSPGL QCENCSFVCH KKCVTKVLAS CIAQSNSEKS DFGGLRYRIP HRFEPFNSLG AQWCAHCGFF LPLRRKDCFK CVECGITCHG QCAHLIPDYC GMSNDLKHQL LTELEVSKRP KKPELPNQEN KTTNEKVYRK PLSSQNTFDT LPTISQGLLA ATQPVTSVLN TSPLPKTPEK DRSLNVTPSS STPTPASVLA PPSSASLSSS KDANRSVPES PRREKKNRVT LDDFTFLAVL GKGNFGKVML AEYKVNKKFY AIKVLKKEAI LKNEELESLK TEKHVFEVAN KEKHPFLLNL FASFQTSTRV YFVMEYILGG DLMVHIQRQQ FSVKRARFYG AEVCLALKYF HENGIAYRDL KLDNILLCPD GHIRIADYGL CKENMLLGNT TSTFCGTPEF MAPEILLEQQ YSKDVDWWAF GVLMYQMLLG QSPFKGEDEE EIFDAILSDE PLFPINMPAD AVSLLRGLLT RDPNQRLGSG PKDANEVMAH PFFASIVWDD LYNKLYEPSY KPLINDPRDL NNFDEEFTSA CPTLTPVNTV LTRQQQECFR GFSSFATE
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.