Form
Lyophilized powder
Note: While we will 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 consult 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 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%, which can serve 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 forms have a 12-month shelf life at -20°C/-80°C.
Storage Condition
Upon receipt, store at -20°C/-80°C. Aliquot to prevent 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
msrA2; SAR1437; Peptide methionine sulfoxide reductase MsrA 2; Protein-methionine-S-oxide reductase 2; EC 1.8.4.11; Peptide-methionine; S)-S-oxide reductase 2; Peptide Met(O) reductase 2
Buffer Before Lyophilization
Tris/PBS-based buffer, 6%
Trehalose.
Datasheet
Please contact us to get it.
Protein Length
full length protein
Species
Staphylococcus aureus (strain MRSA252)
Target Protein Sequence
MTKEYATLAG GCFWCMVKPF TSYPGIKSVV SGYSGGHADN PTYEQVCTNQ TGHVEAVQIT
FDPEVTSFEN ILDIYFKTFD PTDDQGQFFD RGESYQPVIF YHDKHQKKAA EFKKQQLNEQ
GIFKKPVITP IKPYKNFYPA EDYHQDYYKK NPVHYYQYQR GSGRKAFIES HWGNQNA