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Catalog Number | orb1476869 |
---|---|
Category | Proteins |
Description | Recombinant Arabidopsis thaliana Glucan endo-1,3-beta-glucosidase 10(At5g42100) |
Tag | N-terminal 6xHis-EGFP-tagged |
Form/Appearance | Liquid or Lyophilized powder |
Purity | Greater than 85% as determined by SDS-PAGE. |
MW | 71.5 kDa |
UniProt ID | Q9FHX5 |
Protein Sequence | IGINYGQVANNLPPPKNVIPLLKSVGATKVKLYDADPQALRAFAGSGFELTVALGNEYLAQMSDPIKAQGWVKENVQAYLPNTKIVAIVVGNEVLTSNQSALTAALFPAMQSIHGALVDCGLNKQIFVTTAHSLAILDVSYPPSATSFRRDLLGSLTPILDFHVKTGSPILINAYPFFAYEENPKHVSLDFVLFQPNQGFTDPGSNFHYDNMLFAQVDAVYHALDAVGISYKKVPIVVSETGWPSNGDPQEVGATCDNARKYNGNLIKMMMSKKMRTPIRPECDLTIFVFALFNENMKPGPTSERNYGLFNPDGTPVYSLGIKTSSTHSSGSGSSNSTGGSSSGGGGNTGGSSSGGGIYQPVTGNPSPDYMSISSAGGKGRFVECVLFFFLLCIIKLRLKLLQPGR |
Protein Length | Full Length of Mature Protein |
Source | Baculovirus |
Expression System | Expression Region: 27-425aa. Protein Length: Full Length of Mature Protein |
Endotoxins | Not test. |
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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃. |
Buffer/Preservatives | If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0. |
Alternative names | ((1->3)-beta-glucan endohydrolase 10)((1->3)-beta- Read more... |
Note | For research use only |
Application notes | 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. |
Expiration Date | 6 months from date of receipt. |
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