Alternative Names
Pias3; E3 SUMO-protein ligase PIAS3; EC 2.3.2.-; E3 SUMO-protein transferase PIAS3; KChAP; Potassium channel-associated protein; Protein inhibitor of activated STAT protein 3
Species
Rattus norvegicus (Rat)
Target Protein Sequence
MAELGELKHM VMSFRVSELQ VLLGFAGRNK SGRKHELLAK ALHLLKSSCA PSVQMKIKEL
YRRRFPRKTL GPSDLSLLSL PPGTSPVGSP SPLASIPPTL LTPGTLLGPK REVDMHPPLP
QPVHPDVTMK PLPFYEVYGE LIRPTTLAST SSQRFEEAHF TFALTPQQLQ QILTSREVLP
GAKCDYTIQV QLRFCLCETS CPQEDYFPPN LFVKVNGKLC PLPGYLPPTK NGAEPKRPSR
PINITPLARL SATVPNTIVV NWSSEFGRNY SLSVYLVRQL TAGTLLQKLR AKGIRNPDHS
RALIKEKLTA DPDSEVATTS LRVSLMCPLG KMRLTVPCRA LTCAHLQSFD AALYLQMNEK
KPTWTCPVCD KKAPYESLII DGLFMEILNS CSDCDEIQFM EDGSWCPMKP KKEASEVCPP
PGYGLDGLQY SPVQEGNQSE NKKRVEVIDL TIESSSDEED LPPTKKHCPV TSAAIPALPG
SKGALTSGHQ PSSVLRSPAM GTLGSDFLSS LPLHEYPPAF PLGADIQGLD LFSFLQTESQ
HYSPSVITSL DEQDTLGHFF QFRGTPPHFL GPLAPTLGSS HRSATPAPAP GRVSSIVAPG
SSLREGHGGP LPSGPSLTGC RSDVISLD
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, 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.
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.
