Recombinant Cucurbita Maxima AAO Protein (31－579 aa), His-SUMO-tagged
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|Product Overview :||Recombinant Cucurbita Maxima (Pumpkin) (Winter squash) AAO Protein (31－579 aa) is produced by E. coli expression system. This protein is fused with a 6xHis-SUMO tag at the N-terminal. Protein Description: Full Length of Mature Protein.|
|Description :||May be involved in a redox syst involving ascorbic acid.|
|Source :||E. coli|
|Species :||Cucurbita Maxima|
|Form :||Tris-based buffer, 50% glycerol|
|Molecular Mass :||74.3 kDa|
|Protein length :||31－579 aa|
|AA Sequence :||SQIRHYKWEV EYMFWAPDCN ENIVMGINGQ FPGPTIRANA GDTVVVELIN KLHTEGVVIH WHGILQRGTP WADGTASISQ CAINPGETFF YNFTVDNPGT FFYHGHLGMQ RSAGLYGSLI VDPPQGKKEP FHYDGEINLL LSDWWHQSIH KQEVGLSSKP IRWIGEPQTI LLNGRGQFDC SIAAKYDSNL EPCKLKGSEP CAPYIFHVMP KKTYRIRIAS TTALAALNFA IGNHPLLVVE ADGNYVQPFY TSDIDIYSGE SYSVLITTDQ NPSENYWVSV GTRGRHPNTP PGLTLLNYLP NSVSKLPTSP PPETPAWDDF DRSKNFTYRI TAAMGSPKPP VKSNRRIFLL NTQNVINGYV KWAINDVSLA LPPTPYLGAM KFNLLHAFDQ NPPPEVFPED YDIDTPPTNE KTKIGNGVYQ FKIGEIVDVI LQNANMMKEN LSEIHPWHLH GHDFWVLGYG DGKFTAEEES SLNLKNPPLR NTVVIFPYGW TAIRFVADNP GVWAFHCHIE PHLHMGMGV|
|Purity :||> 90% as determined by SDS-PAGE.|
|Notes :||Repeated freezing and thawing is not recommended. Store working aliquots at 4 centigrade for up to one week.|
|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 centigrade/-80 centigrade. The shelf life of lyophilized form is 12 months at -20 centigrade/-80 centigrade.|
|Concentration :||A hardcopy of COA with concentration instruction is sent along with the products.|
|UniProt ID :||P24792|
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.