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- 文献和实验
- 技术资料
- 保存条件:
"-20°C/-80°C"
- 保质期:
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.
- 英文名:
Customized Acanthamoeba polyphaga mimivirus MIMI_R557 Protein (in vitro E.coli)
- 库存:
200
- 供应商:
武汉华美生物工程有限公司
- 规格:
20ug
Alternative Name(s)
Uncharacterized protein R557Editorial/Sponsord
EditorialUniprot ID
Q5UR31Gene Names
MIMI_R557Organism
Acanthamoeba polyphaga mimivirusAASequence
MSQVTGFDQSNVAQYSSFDPLGSLEHAGSNLGNFIQRNNPFPSLSQSASHTFDDVRSDSG KIFDELKSEADKFYDDAKHGLSDIDYRDFYASDPGNTVLRASMQSPYLNSYMDINNAPNV IPLQAPPIVTNRNSKDYNILFVVVILLLLFVAWRCYVNKRExpression Region
1-160aaSequence Info
Full lengthSource
in vitro E.coliSource Notice
Mammalian cell expression systems and other species are available. Please inquire.Tag Info
InquireMW
InquireList Price
1458Purity
Greater than 85% as determined by SDS-PAGE.Storage Buffer
Tris/PBS-based buffer, 6% TrehaloseStorage
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.Endotoxin
Not Test. Endotoxin removal service is available for free upon you request.产品类型
Transmembrane-Protein备注
**产品信息可能有变动,请以官网信息为准
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文献和实验**产品信息可能有变动,请以官网信息为准
, Tn10(tetr)]. An uncharacterized mutation enhances the a - complementation to give a more intense blue color on plates containing X-gal and IPTG. GM272 - F-, hsdR544 (rk-, mk-), supE44, supF58, lacY1 or �acIZY6, galK2, galT22, metB1m, trpR55, l-
Basic procedures for bacteria culture
above. A 1:1 mixture of phenol and chloroform also is useful for the removal of protein from nucleic acid samples. Following extraction with phenol/chloroform, the sample should be extracted once with an equal volume of chloroform, and ethanol precipitated
Nucleic Acid Programmable Protein Arrays: Versatile Tools for Array‐Based Functional Protein Studies
scale. Methods Mol. Biol. 375:57‐78. Li, Q.Z., Zhou, J., Wandstrat, A.E., Carr‐Johnson, F., Branch, V., Karp, D.R., Mohan, C., Wakeland, E.K., and Olsen, N.J. 2007. Protein
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