Recombinant Pisum sativum Zinc finger CCCH domain-containing protein ZFN-like
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中文名稱：Recombinant Pisum sativum Zinc finger CCCH domain-containing protein ZFN-like
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貨號(hào)：CSB-EP866006EWE
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說(shuō)明書：
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規(guī)格：￥2328
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圖片：
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(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
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其他：
產(chǎn)品詳情
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純度：Greater than 85% as determined by SDS-PAGE.
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基因名：N/A
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Uniprot No.：
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別名：Zinc finger CCCH domain-containing protein ZFN-like
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種屬：Pisum sativum (Garden pea)
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蛋白長(zhǎng)度：Full Length
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來(lái)源：E.coli
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分子量：53.0 kDa
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表達(dá)區(qū)域：1-417aa
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氨基酸序列MEFDTIPQEAMWQMNLRSSETMESGPYPEHPGEPDCSYYIRTGLCRFGATCRFNHPPNRKLAIATARMKGEFPERLGQPECQYYLKTGTCKFGATCRFHHPKDKAGVAGRVALNILGYPLRPNESERAYYLRTGQCKFGNTCKFHHPQPSNMVLSMRGSTVYPTVQSPTTPGQQSYAAGITNWSSSSYVPSPRWQGPSSYAPLILPQGVVSVPGWSTYGGQMGSESPQQTMRNDQTYGTSHQGELENAGLQGAYSQYRSGSVPVGFYALQRDNIFPERPDQPECQFYMKTGDCKFGAVCRFHHPRERQIPAPDCVLSPIGLPLRPGEPLCVFYSRYGICKFGPSCKFDHPMGIFTYNVASPLADTPGRRLLGSSSGTAALSLSSEGLVESGTAKPRRLSLSETRPIPPGDDNIDDEG
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. -
蛋白標(biāo)簽：N-terminal 10xHis-tagged and C-terminal Myc-tagged
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產(chǎn)品提供形式：Liquid or Lyophilized powder Warning: in_array() expects parameter 2 to be array, null given in /www/web/cusabio_cn/public_html/caches/caches_template/default/content/show_product_protein.php on line 662
Note: We will preferentially ship the format that we have in stock, however, if you have any special requirement for the format, please remark your requirement when placing the order, we will prepare according to your demand. -
緩沖液：Tris-based buffer,50% glycerol
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儲(chǔ)存條件：Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
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保質(zhì)期：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. -
貨期：3-7 business days
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注意事項(xiàng)：Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
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Datasheet & COA：Please contact us to get it.
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亞細(xì)胞定位：Nucleus.
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