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- 详细信息
- 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 SchizosaccharoMyces pombe SPAC1B2.03c 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)
Putative elongation of fatty acids protein 1 EC= 2.3.1.n8 Alternative name(s): 3-keto acyl-CoA synthase SPAC1B2.03cEditorial/Sponsord
EditorialUniprot ID
Q9UTF7Gene Names
SPAC1B2.03cOrganism
SchizosaccharoMyces pombeAASequence
MDLTGAHMLKIHRPSIDHPFGVDLWHLFEQLSIKTIGWNPSEFEYIPGKTPMSQWSSVIV SITAYYVIILSGRAIMTNRKPLKQRRLFQLHNFILTIISGALLALLVEEVFRNYMRNGLF YCVCDSRHFTQRLVTLYYLNYLTKYLELMDTVFLFLKKKPLAFLHCYHHGITALLCFTQL LGRTSVQWGVIGLNLYVHVIMYSYYFLAACGRRVWWKQWVTRVQIIQFVLDLILCYFGTY SHIAFRYFPWLPHVGDCSGSLFAAFFGCGVLSSYLFLFIGFYINTYIKRGAKKNQRKAAG KADNTSVAAAAGSEALAATTATNASPFSARSRKLExpression Region
1-334aaSequence Info
Full lengthSource
in vitro E.coliSource Notice
Mammalian cell expression systems and other species are available. Please inquire.Tag Info
InquireMW
InquireList Price
1678Purity
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
protein (GFP) under the control of an attenuated nmt1 promoter in Schizosaccharomyces pombe . The antibody binds to its target antigen without inhibiting protein function, allowing visualization of its intracellular location in fixed or living cells.
. Protein Sci. 14, 2087-2094 (2005) AcknowledgementsKeywordsFabH, FabG, FabA, FabF, FabB, FabI, platensimycin, fatty acid synthesis, Urea-PAGE, Gel-elongation, FASIIFigure 1 Determination of target selectivity 1.tif E. coli fatty acid synthesis (FASII) gel
Gel-elongation assay for type II fatty acid synthesis
Gel-elongation assay for type II fatty acid synthesis Srinivas Kodali Andrew Galgoci Sheo Singh Dr. Jun Wang Dr., jun_wang2@merck.com, Merck Research Laboratories
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