ELISA Recombinant Pisum sativum 18.1KDA class I heat shock protein(HSP18.1)

Quantity: 200µg. Other Quantitys are also available. Please Inquire. In Stock: No Lead time: 10-20 working days Research Topic: Others Uniprot ID: P19243 Gene Names: HSP18.1 Organism: Pisum sativum (Garden pea) AA Sequence: MSLIPSFFSGRRSNVFDPFSLDVWDPLKDFPFSNSSPSASFPRENPAFVSTRVDWKETPEAHVFKADLPGLKKEEVKVEVEDDRVLQISGERSVEKEDKNDEWHRVERSSGKFLRRFRLPENAKMDKVKASMENGVLTVTVPKEEIKKAEVKSIEISG Expression Region: 1-158aa Sequence Info: FµLl Length Source: E.coli Tag Info: N-terminal 6xHis-SUMO-tagged MW: 34.1 kDa Alternative Name(s): HSP 18.1 Relevance: Reference: "A cDNA clone from Pisum sativum encoding a low molecµLar weight heat shock protein."Lauzon L.M., Helm K.W., Vierling E.Nucleic Acids Res. 18:4274-4274(1990) Purity: Greater than 90% as determined by SDS-PAGE. Storage Buffer: Tris-based buffer，50% glycerol Storage: The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.