Form
Lyophilized powder
Note: While we prioritize shipping the format currently in stock, please specify your format preference in order notes for customized fulfillment.
Lead Time
Delivery times vary depending on the purchasing method and location. Please contact your local distributor for precise delivery estimates.
Note: All proteins are shipped with standard blue ice packs unless dry ice shipping is specifically requested and pre-arranged. Additional fees apply for dry ice shipping.
Notes
Avoid repeated freeze-thaw cycles. Store working aliquots at 4°C for up to one week.
Reconstitution
Centrifuge the vial briefly before opening to collect the contents. Reconstitute the protein in sterile, deionized water to a concentration of 0.1-1.0 mg/mL. For long-term storage, we recommend adding 5-50% glycerol (final concentration) and aliquoting at -20°C/-80°C. Our standard glycerol concentration is 50%, provided as a guideline.
Shelf Life
Shelf life depends on various factors including storage conditions, buffer composition, temperature, and protein stability. Generally, liquid forms have a 6-month shelf life at -20°C/-80°C, while lyophilized forms have a 12-month shelf life at -20°C/-80°C.
Storage Condition
Upon receipt, store at -20°C/-80°C. Aliquot for multiple uses to prevent repeated freeze-thaw cycles.
Tag Info
The tag type is determined during manufacturing.
If you require a specific tag, please inform us; we will prioritize fulfilling your request.
Synonyms
GET1; MGG_07181; Protein GET1; Guided entry of tail-anchored proteins 1
Buffer Before Lyophilization
Tris/PBS-based buffer, 6%
Trehalose.
Datasheet
Please contact us to get it.
Protein Length
full length protein
Species
Magnaporthe oryzae (strain 70-15 / ATCC MYA-4617 / FGSC 8958) (Rice blast fungus) (Pyricularia oryzae)
Target Protein Sequence
MPSLLILIFTIEVAVELINTIGAATINNLLWRIFNALPTKLSAQFAEQRKLQQDYLKVRR
ELNATSSQDEFAKWAKLRRQHDKLLEQLEKKKAALDSTKGNFDKYITGIRWVGTQGLRYF
LPFWYAKVPMFWLPYGWFPYYAEWLVSFPRAPMGSVSIASWQLACTGFVVLIKDAITALV
VFVMGMRQSNVKQAVPVKAVSGEKASDEKEGKKEL