Recombinant Pyrococcus furiosus Ketoisovalerate oxidoreductase subunit vorB(vorB)

Code CSB-YP684397FHW
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Source Yeast
Code CSB-EP684397FHW
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Source E.coli
Code CSB-EP684397FHW-B
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Source E.coli
Conjugate Avi-tag Biotinylated
E. coli biotin ligase (BirA) is highly specific in covalently attaching biotin to the 15 amino acid AviTag peptide. This recombinant protein was biotinylated in vivo by AviTag-BirA technology, which method is BriA catalyzes amide linkage between the biotin and the specific lysine of the AviTag.
Code CSB-BP684397FHW
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Source Baculovirus
Code CSB-MP684397FHW
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Source Mammalian cell

Product Details

Purity >85% (SDS-PAGE)
Target Names vorB
Uniprot No. Q51802
Species Pyrococcus furiosus (strain ATCC 43587 / DSM 3638 / JCM 8422 / Vc1)
Expression Region 1-311
Target Protein Sequence MEVPENIKKR VTIPFEEHFY AGHTACQGCG ASLGLRYVLK AYGKKTILVI PACCSTIIAG PWPYSAIDAN LFHTAFETTG AVISGIEAAL KAMGYKVKGE DGIMVVGWAG DGGTADIGLQ ALSGFLERGH DAVYIMYDNE AYMNTGIQRS SSTPYGAWTT NTPGGRRHFL EKRHKKKVID IVIAHRIPYA ATASIAYPED FIRKLKKAQK ISGPSFIQLF APCPTGWRAP TDKSIEIARL AVQTAYFPLF EYENGKYKIN MPNPKKEPKP IEEFLKLQGR FKYMTKEDIE TLQKWVLEEW ERLKKLAEVF G
Protein Length full length protein
Tag Info The following tags are available.
N-terminal His-tagged
Tag-Free
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
Buffer before Lyophilization Tris/PBS-based buffer, 6% Trehalose, pH 8.0
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.
Troubleshooting
and FAQs
Protein FAQs
Storage Condition Store at -20°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.
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