Recombinant Zea mays Asparagine synthetase [glutamine-hydrolyzing] (ASN1), partial

>85% (SDS-PAGE)

ASN1

P49094

Zea mays (Maize)

Yeast

2-586

CGILAVLGV VEVSLAKRSR IIELSRRLRH RGPDWSGLHC HEDCYLAHQR LAIIDPTSGD QPLYNEDKTV VVTVNGEIYN HEELKAKLKT HEFQTGSDCE VIAHLYEEYG EEFVDMLDGM FSFVLLDTRD KSFIAARDAI GICPLYMGWG LDGSVWFSSE MKALSDDCER FITFPPGHLY SSKTGGLRRW YNPPWFSETV PSTPYNALFL REMFEKAVIK RLMTDVPFGV LLSGGLDSSL VASVASRHLN ETKVDRQWGN KLHTFCIGLK GSPDLKAARE VADYLSTVHH EFHFTVQEGI DALEEVIYHI ETYDVTTIRA STPMFLMSRK IKSLGVKMVI SGEGSDEIFG GYLYFHKAPN KKEFLEETCR KIKALHLYDC LRANKATSAW GVEARVPFLD KSFISVAMDI DPEWNMIKRD LGRIEKWVMR KAFDDDEHPY LPKHILYRQK EQFSDGVGYN WIDGLKSFTE QQVTDEMMNN AAQMFPYNTP VNKEAYYYRM IFERLFPQDS ARETVPWGPS IACSTPAAIE WVEQWKASND PSGRFISSHD SAATDHTAVS RRWPTAAARP ANGTVNGKDV PVPIAV

Partial

N-terminal His-tagged/Tag-Free

Store at -20°C, for extended storage, conserve at -20°C or -80°C.

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.

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.