Form
Lyophilized powder
Note: While we prioritize shipping the format currently in stock, please specify your format preference in order notes for customized preparation.
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. Dry ice shipping requires prior arrangement and incurs additional charges.
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 consolidate 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 formulations have a 6-month shelf life at -20°C/-80°C, while lyophilized formulations have a 12-month shelf life 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
Tag type is determined during manufacturing.
The tag type is determined during production. If you require a specific tag, please inform us, and we will prioritize its development.
Synonyms
sur2; SPBC887.15c; Sphingolipid C4-hydroxylase sur2; Syringomycin response protein 2
Buffer Before Lyophilization
Tris/PBS-based buffer, 6%
Trehalose.
Datasheet
Please contact us to get it.
Protein Length
full length protein
Species
Schizosaccharomyces pombe (strain 972 / ATCC 24843) (Fission yeast)
Target Protein Sequence
MVTTVEMLTTWNPVTVSLVSPVIIYWVASAFFGFLHYIELPVFEKYRIHPPEEIARRNRV
PQMAVVKAVLFQQLCEVVVGIALAMFEGYPEPIDEAKQMLRYEAFFSKNLPALLQVAPFA
PKLAYNFIVPAFQYFFAFFIIDSWQYFWHRYLHYNKKLYNMIHAHHHRLQVPYAMGALYN
HPFEGLILDTFGAGVAYLAAGLSPQQAVIFFTLSTLKTVDDHCGYVFPYDPLQMFFANNA
RYHDLHHQPYGFQKNFSQPFFTFWDHVLGTYMPPKSETPYEKKQKAKNAKKVN