Recombinant Pisum sativum 18.1KDA class I heat shock protein(HSP18.1)

Recombinant Pisum sativum 18.1KDA class I heat shock protein(HSP18.1)

CSB-EP322513EWE
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Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 10-20 working days

Research Topic: Others

Uniprot ID: P19243

Gene Names: HSP18.1

Organism: Pisum sativum (Garden pea)

AA Sequence: MSLIPSFFSGRRSNVFDPFSLDVWDPLKDFPFSNSSPSASFPRENPAFVSTRVDWKETPEAHVFKADLPGLKKEEVKVEVEDDRVLQISGERSVEKEDKNDEWHRVERSSGKFLRRFRLPENAKMDKVKASMENGVLTVTVPKEEIKKAEVKSIEISG

Expression Region: 1-158aa

Sequence Info: Full Length

Source: E.coli

Tag Info: N-terminal 6xHis-SUMO-tagged

MW: 34.1 kDa

Alternative Name(s): HSP 18.1

Relevance:

Reference: "A cDNA clone from Pisum sativum encoding a low molecular weight heat shock protein."Lauzon L.M., Helm K.W., Vierling E.Nucleic Acids Res. 18:4274-4274(1990)

Purity: Greater than 90% as determined by SDS-PAGE.

Storage Buffer: Tris-based buffer,50% glycerol

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℃.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.

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