Recombinant Pisum sativum 17.1 kDa class II heat shock protein (HSP17.7)

中文名稱：

Recombinant Pisum sativum 17.1 kDa class II heat shock protein(HSP17.7)
貨號：

CSB-YP323913EWE
說明書：

MSDS Datasheet
規格：
來源：

Yeast
其他：

中文名稱：

Recombinant Pisum sativum 17.1 kDa class II heat shock protein(HSP17.7)
貨號：

CSB-EP323913EWE
說明書：

MSDS Datasheet
規格：
來源：

E.coli
其他：

中文名稱：

Recombinant Pisum sativum 17.1 kDa class II heat shock protein(HSP17.7)
貨號：

CSB-EP323913EWE-B
說明書：

MSDS Datasheet
規格：
來源：

E.coli
共軛：

Avi-tag Biotinylated
E. coli biotin ligase (BirA) is highly specific in covalently attaching biotin to the 15 amino acid AviTag peptide. This recombinant protein was biotinylated in vivo by AviTag-BirA technology, which method is BriA catalyzes amide linkage between the biotin and the specific lysine of the AviTag.
其他：

中文名稱：

Recombinant Pisum sativum 17.1 kDa class II heat shock protein(HSP17.7)
貨號：

CSB-BP323913EWE
說明書：

MSDS Datasheet
規格：
來源：

Baculovirus
其他：

中文名稱：

Recombinant Pisum sativum 17.1 kDa class II heat shock protein(HSP17.7)
貨號：

CSB-MP323913EWE
說明書：

MSDS Datasheet
規格：
來源：

Mammalian cell
其他：

產品詳情
產品評價
靶點詳情

產品詳情

純度：

>85% (SDS-PAGE)
基因名：

HSP17.7
Uniprot No.：

P19242
別名：

HSP17.7; 17.1 kDa class II heat shock protein
種屬：

Pisum sativum (Garden pea)
蛋白長度：

full length protein
表達區域：

1-152
氨基酸序列

MDLDSPLFNT LHHIMDLTDD TTEKNLNAPT RTYVRDAKAM AATPADVKEH PNSYVFMVDM PGVKSGDIKV QVEDENVLLI SGERKREEEK EGVKYLKMER RIGKLMRKFV LPENANIEAI SAISQDGVLT VTVNKLPPPE PKKPKTIQVK VA
蛋白標簽：

Tag?type?will?be?determined?during?the?manufacturing?process.

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.
產品提供形式：

Lyophilized powder
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.
復溶：

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
儲存條件：

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
保質期：

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：

Delivery time may differ from different purchasing way or location, please kindly consult your local distributors for specific delivery time.
Note: All of our proteins are default shipped with normal blue ice packs, if you request to ship with dry ice, please communicate with us in advance and extra fees will be charged.
注意事項：

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

Please contact us to get it.