||Hsp90aa1; Hsp86; HspcaHeat shock protein HSP 90-alpha; Heat shock 86 kDa; HSP 86; HSP86
||Rattus norvegicus (Rat)
|Target Protein Sequence
||PEETQTQDQ PMEEEEVETF AFQAEIAQLM SLIINTFYSN KEIFLRELIS NSSDALDKIR
YESLTDPSKL DSGKELHINL IPNKQDRTLT IVDTGIGMTK ADLINNLGTI AKSGTKAFME
ALQAGADISM IGQFGVGFYS AYLVAEKVTV ITKHNDDEQY AWESSAGGSF TVRTDTGEPM
GRGTKVILHL KEDQTEYLEE RRIKEIVKKH SQFIGYPITL FVEKERDKEV SDDEAEEKEE
KEEEKEKEEK ESDDKPEIED VGSDEEEEEK KDGDKKKKKK IKEKYIDQEE LNKTKPIWTR
NPDDITNEEY GEFYKSLTND WEEHLAVKHF SVEGQLEFRA LLFVPRRAPF DLFENRKKKN
NIKLYVRRVF IMDNCEELIP EYLNFIRGVV DSEDLPLNIS REMLQQSKIL KVIRKNLVKK
CLELFTELAE DKENYKKFYE QFSKNIKLGI HEDSQNRKKL SELLRYYTSA SGDEMVSLKD
YCTRMKENQK HIYFITGETK DQVANSAFVE RLRKHGLEVI YMIEPIDEYC VQQLKEFEGK
TLVSVTKEGL ELPEDEEEKK KQEEKKTKFE NLCKIMKDIL EKKVEKVVVS NRLVTSPCCI
VTSTYGWTAN MERIMKAQAL RDNSTMGYMA AKKHLEINPD HSIIETLRQK AEADKNDKSV
KDLVILLYET ALLSSGFSLE DPQTHANRIY RMIKLGLGID EDDPTVDDTS AAVTEEMPPL
||Full Length of Mature Protein
|| The following tags are available.
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.
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
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.
||Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw
||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.
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.
||Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
|| Please contact us to get it.