Form
Lyophilized powder
Note: While we will prioritize shipping the format currently in stock, please specify your preferred format 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 collect the contents. 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 standard glycerol concentration is 50%, but this can be adjusted as needed.
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. Aliquoting is recommended 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
SAS0730; Nucleotide-binding protein SAS0730
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 MSSA476)
Target Protein Sequence
MDNNEKEKSK SELLVVTGLS GAGKSLVIQC LEDMGYFCVD NLPPVLLPKF VELMEQGNPS
LRKVAIAIDL RGKELFNSLV AVVDKVKSES DVIIDVMFLE ASTEKLISRY KETRRAHPLM
EQGKRSLINA INDEREHLSQ IRSIANFVID TTKLSPKELK ERIRRYYEDE EFETFTINVT
SFGFKHGIQM DADLVFDVRF LPNPYYVVDL RPLTGLDKDV YNYVMKWKET EIFFEKLTDL
LDFMIPGYKK EGKSQLVIAI GCTGGQHRSV ALAERLGNYL NEVFEYNVYV HHRDAHIESG
EKK