Recombinant Rat Serum albumin(Alb)

Code CSB-YP001561RA
Size Pls inquire
Source Yeast
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Code CSB-BP001561RA
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Source Baculovirus
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Code CSB-MP001561RA
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Source Mammalian cell
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Product Details

Purity
>85% (SDS-PAGE)
Target Names
Alb
Uniprot No.
Alternative Names
Alb 1; alb; ALBU_RAT; Albumin; Serum albumin
Species
Rattus norvegicus (Rat)
Expression Region
25-608
Target Protein Sequence
EAHKSE IAHRFKDLGE QHFKGLVLIA FSQYLQKCPY EEHIKLVQEV TDFAKTCVAD ENAENCDKSI HTLFGDKLCA IPKLRDNYGE LADCCAKQEP ERNECFLQHK DDNPNLPPFQ RPEAEAMCTS FQENPTSFLG HYLHEVARRH PYFYAPELLY YAEKYNEVLT QCCTESDKAA CLTPKLDAVK EKALVAAVRQ RMKCSSMQRF GERAFKAWAV ARMSQRFPNA EFAEITKLAT DVTKINKECC HGDLLECADD RAELAKYMCE NQATISSKLQ ACCDKPVLQK SQCLAEIEHD NIPADLPSIA ADFVEDKEVC KNYAEAKDVF LGTFLYEYSR RHPDYSVSLL LRLAKKYEAT LEKCCAEGDP PACYGTVLAE FQPLVEEPKN LVKTNCELYE KLGEYGFQNA VLVRYTQKAP QVSTPTLVEA ARNLGRVGTK CCTLPEAQRL PCVEDYLSAI LNRLCVLHEK TPVSEKVTKC CSGSLVERRP CFSALTVDET YVPKEFKAET FTFHSDICTL PDKEKQIKKQ TALAELVKHK PKATEDQLKT VMGDFAQFVD KCCKAADKDN CFATEGPNLV ARSKEALA
Protein Length
Full Length of Mature 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
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, 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