Specification
| Uniprot ID | P50277 |
| Gene Names | BIO3 |
| Alternative Names | (7,8-diamino-pelargonic acid aminotransferase)(DAPA AT)(DAPA aminotransferase)(Diaminopelargonic acid synthase) |
| Organism | Saccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast) |
| Expression Host | E.coli |
| Tag Info | N-terminal 10xHis-tagged and C-terminal Myc-tagged |
| Molecular Weight | 58.7 kDa |
| Expression Region | Full Length(1-480aa ) |
| Expression Region | N-terminal 10xHis-tagged and C-terminal Myc-tagged(Full Length ) |
| Purity | Greater than 90% as determined by SDS-PAGE. |
| Endotoxin | Not test. |
| Form | Liquid or Lyophilized powder |
| Buffer | The default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol if the delivery form is liquid. The lyophilization buffer is Tris/PBS-based buffer, 6% Trehalose, pH 8.0 if the delivery form is lyophilized powder. Please contact us if you have any special requirment. |
| Reconstitution | Please reconstitute protein in deionized sterile water and we recommend that briefly centrifuge thevial prior to opening the vial .We recommend aliquot for long-term storage at -20℃/-80℃. |
| Storage | 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℃. The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. |
| Protein Sequence | MSQEISYTPDVAELLDFDKKHIWHPYTSLSSPLNVYPVKSAHGCKLVLDTDSPVDVEVIDAMSSWWCVIHGYNNPELNEALTKQMLKFSHVLLGGFTHKGAVNLVQKLLKVIDEPSLQYCFLADSGSVAVEVALKMALQSNMSGEATKNRTKFLTIKNGYHGDTFGAMSVCDPENSMHHIYNDRLSENIFAQAPSIVDGLPTSQNGFEDHWNAEEVTDLKKQFELHSDKICAVILEPILQGAGGLRPYHPQFLIEVQKLCNQYDVLFIMDEIATGFGRTGEIFAFKHCQKYQDQHGISPSDQIKVVPDILCVGKGLTSGYMTMSAVVVNDKVASRISSPNSPTGGCFMHGPTFMGNALACSVAEKSMDILLRGEWRKQVSAIENQIYRELYQYIKNPDNGLIGTVVKRVSVIGAVGIVELYKKTDPEWFQKKFISKGVHIRPFNCLCYIMPPYVITTEELTKVNQVLIEVLHEWKSHINQ |
Background
| Research Areas | Others |
QC Data
| Note | Please contact us for QC Data |
| Product Image (Reference Only) |  |