||Sbal195_2602; Putative phosphoenolpyruvate synthase regulatory protein; PEP synthase regulatory protein; PSRP; EC 184.108.40.206; EC 220.127.116.11; Pyruvate; water dikinase regulatory protein
||Shewanella baltica (strain OS195)
|Target Protein Sequence
|| MAPKVFYISD GTAITAEVFG HAVLSQFPLE FESLTIPFVE TLTKAEQVKR QINDCFITTG
ERPLVFHSIV KAEIRDIIYS SEGLDYDFLN TFVAPLEQHL GVSASPVLHR THGKANHGYE
ARIDAINFAM DNDDGQTMKH MDQADLVLLG VSRCGKTPSS LYLSMQFGIK AANYPFTEDD
MDNLKLPDAL KRNKKKLFGL TIDPVRLHEI RQSRMENSRY SSLKQCRLEV KEVEMLFKRE
RIPYIDTTNH SVEEIATKIL DVTGLERHMF
||full length 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.
|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 upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
||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.
||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.
||Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
|| Please contact us to get it.