Form
Lyophilized powder. Note: We will preferentially ship the format we have in stock. If you have special format requirements, please specify them when ordering, and we will fulfill your request.
Lead Time
Delivery time varies depending on the purchasing method and location. Please consult your local distributors for specific delivery times. Note: All proteins are shipped with standard blue ice packs. For dry ice shipping, please contact us in advance; additional fees will apply.
Notes
Avoid repeated freezing and thawing. Working aliquots can be stored at 4°C for up to one week.
Reconstitution
Briefly centrifuge the vial before opening to collect the contents at the bottom. Reconstitute the protein in sterile deionized water to a concentration of 0.1-1.0 mg/mL. We recommend adding 5-50% glycerol (final concentration) and aliquoting for long-term storage at -20°C/-80°C. Our default final glycerol concentration is 50% for your reference.
Shelf Life
Shelf life depends on several factors, including storage conditions, buffer components, storage temperature, and protein stability. Generally, the liquid form has a shelf life of 6 months at -20°C/-80°C, while the lyophilized form has a shelf life of 12 months at -20°C/-80°C.
Storage Condition
Store at -20°C/-80°C upon receipt. Aliquot for multiple uses. Avoid repeated freeze-thaw cycles.
Tag Info
The tag type will be determined during the manufacturing process. If you require a specific tag type, please inform us, and we will prioritize developing it.
Synonyms
truA; LCK_01564; tRNA pseudouridine synthase A; EC 5.4.99.12; tRNA pseudouridine(38-40) synthase; tRNA pseudouridylate synthase I; tRNA-uridine isomerase I
Buffer Before Lyophilization
Tris/PBS-based buffer, 6%
Trehalose.
Datasheet
Please contact us to get it.
Protein Length
full length protein
Species
Leuconostoc citreum (strain KM20)
Target Protein Sequence
MTRYKAIVAY DGSNFFGFQV QTKSGVEVQR TVQGELNKAV NQMAKQPVTP IKVVGASRTD
TGVHAFGQVV HFDLPFDINP VGVSKGLNTL LPRDILIKAV TKVSDDFHAR FSTHAKRYFY
RVSTTAFTDP FKRHYTGHFH WHLDTSRIQE ALPDLIGEHD FASFAASGNQ TASTVRTITS
AQLIEKPDEQ ELVFVFEGNA FLYNQIRIMV GVLLEIGNGR REIHDIQRLI AVKDREQARF
TAPASGLYLD EIDYGENPAN