Recombinant Cucurbita Maxima AAO Protein (31－579 aa), His-SUMO-tagged

• Cat.No.: AAO-908C
• 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.

Specification

• Description: May be involved in a redox syst involving ascorbic acid.
• Source: E. coli
• Species: Cucurbita Maxima
• Tag: His-SUMO
• Form: Tris-based buffer, 50% glycerol
• Molecular Mass: 74.3 kDa
• Protein length: 31－579 aa
• AA Sequence: SQIRHYKWEVEYMFWAPDCNENIVM GINGQFPGPTIRANAGDTVVVELIN KLHTEGVVIHWHGILQRGTPWADGT ASISQCAINPGETFFYNFTVDNPGT FFYHGHLGMQRSAGLYGSLIVDPPQ GKKEPFHYDGEINLLLSDWWHQSIH KQEVGLSSKPIRWIGEPQTILLNGR GQFDCSIAAKYDSNLEPCKLKGSEP CAPYIFHVMPKKTYRIRIASTTALA ALNFAIGNHPLLVVEADGNYVQPFY TSDIDIYSGESYSVLITTDQNPSEN YWVSVGTRGRHPNTPPGLTLLNYLP NSVSKLPTSPPPETPAWDDFDRSKN FTYRITAAMGSPKPPVKSNRRIFLL NTQNVINGYVKWAINDVSLALPPTP YLGAMKFNLLHAFDQNPPPEVFPED YDIDTPPTNEKTKIGNGVYQFKIGE IVDVILQNANMMKENLSEIHPWHLH GHDFWVLGYGDGKFTAEEESSLNLK NPPLRNTVVIFPYGWTAIRFVADNP GVWAFHCHIEPHLHMGMGV
• 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

Gene Information

• UniProt ID: P24792