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

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

ASN1

Uniprot NO.

P49094

Alternative Names

ASN1; AS; Asparagine synthetase [glutamine-hydrolyzing]; EC 6.3.5.4; Glutamine-dependent asparagine synthetase

Species

Zea mays (Maize)

Source

Yeast

Expression Region

2-586

Target Protein Sequence

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
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.