Alternative Names
MAZ; MAZ_HUMAN; MAZI; MYC associated zinc finger protein ; Myc-associated zinc finger protein; Pur-1; Pur1; Purine binding transcription factor ; Purine-binding transcription factor; SAF 1; SAF 2; SAF-1; SAF-2; SAF-3; Serum amyloid A activating factor 1; Serum amyloid A activating factor 2; Transcription factor Zif87; ZF87; Zif87; Zinc finger protein 801; Zinc finger protein, 87 kilodaltons; ZNF801
Species
Homo sapiens (Human)
Target Protein
Sequence
MFPVFPCTLL APPFPVLGLD SRGVGGLMNS FPPPQGHAQN PLQVGAELQS RFFASQGCAQ
SPFQAAPAPP PTPQAPAAEP LQVDLLPVLA AAQESAAAAA AAAAAAAAVA AAPPAPAAAS
TVDTAALKQP PAPPPPPPPV SAPAAEAAPP ASAATIAAAA ATAVVAPTST VAVAPVASAL
EKKTKSKGPY ICALCAKEFK NGYNLRRHEA IHTGAKAGRV PSGAMKMPTM VPLSLLSVPQ
LSGAGGGGGE AGAGGGAAAV AAGGVVTTTA SGKRIRKNHA CEMCGKAFRD VYHLNRHKLS
HSDEKPYQCP VCQQRFKRKD RMSYHVRSHD GAVHKPYNCS HCGKSFSRPD HLNSHVRQVH
STERPFKCEK CEAAFATKDR LRAHTVRHEE KVPCHVCGKM LSSAYISDHM KVHSQGPHHV
CELCNKGTGE VCPMAAAAAA AAAAAAAAVA APPTAVGSLS GAEGVPVSSQ PLPSQPW
Protein Length
Full length protein
Tag Info
Tag type will be determined during the manufacturing process.
The tag type will be determined during production process. If
you have specified tag type, please tell us and we will develop the specified tag preferentially.
Form
Lyophilized powder
Note: We will preferentially ship the format that
we have in stock, however, if you have any special requirement for the format, please remark your
requirement when placing the order, we will prepare according to your demand.
Buffer before Lyophilization
Tris/PBS-based buffer, 6%
Trehalose.
Reconstitution
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.
Storage Condition
Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid
repeated freeze-thaw
cycles.
Shelf Life
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.
Lead Time
Delivery time
may differ from different purchasing way or location, please kindly consult your local distributors
for specific delivery time.
Note: All of our proteins are default shipped with
normal blue ice packs, if you request to ship with dry ice, please communicate with us in advance
and extra fees will be charged.
Notes
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Datasheet
Please contact us to get it.
