Protein NLP7 (NLP7), recombinant Arabidopsis thaliana

Organism: Arabidopsis thaliana (Mouse-ear cress). Source: Baculovirus. Expression Region: 1-959aa. Protein Length: Full Length. Tag Info: N-terminal 10xHis-tagged. Target Protein Sequence: MCEPDDNSAR NGVTTQPSRS RELLMDVDDL DLDGSWPLDQ IPYLSSSNRM ISPIFVSSSS EQPCSPLWAF SDGGGNGFHH ATSGGDDEKI SSVSGVPSFR LAEYPLFLPY SSPSAAENTT EKHNSFQFPS PLMSLVPPEN TDNYCVIKER MTQALRYFKE STEQHVLAQV WAPVRKNGRD LLTTLGQPFV LNPNGNGLNQ YRMISLTYMF SVDSESDVEL GLPGRVFRQK LPEWTPNVQY YSSKEFSRLD HALHYNVRGT LALPVFNPSG QSCIGVVELI MTSEKIHYAP EVDKVCKALE AVNLKSSEIL DHQTTQICNE SRQNALAEIL EVLTVVCETH NLPLAQTWVP CQHGSVLANG GGLKKNCTSF DGSCMGQICM STTDMACYVV DAHVWGFRDA CLEHHLQKGQ GVAGRAFLNG GSCFCRDITK FCKTQYPLVH YALMFKLTTC FAISLQSSYT GDDSYILEFF LPSSITDDQE QDLLLGSILV TMKEHFQSLR VASGVDFGED DDKLSFEIIQ ALPDKKVHSK IESIRVPFSG FKSNATETML IPQPVVQSSD PVNEKINVAT VNGVVKEKKK TEKKRGKTEK TISLDVLQQY FTGSLKDAAK SLGVCPTTMK RICRQHGISR WPSRKIKKVN RSITKLKRVI ESVQGTDGGL DLTSMAVSSI PWTHGQTSAQ PLNSPNGSKP PELPNTNNSP NHWSSDHSPN EPNGSPELPP SNGHKRSRTV DESAGTPTSH GSCDGNQLDE PKVPNQDPLF TVGGSPGLLF PPYSRDHDVS AASFAMPNRL LGSIDHFRGM LIEDAGSSKD LRNLCPTAAF DDKFQDTNWM NNDNNSNNNL YAPPKEEAIA NVACEPSGSE MRTVTIKASY KDDIIRFRIS SGSGIMELKD EVAKRLKVDA GTFDIKYLDD DNEWVLIACD ADLQECLEIP RSSRTKIVRL LVHDVTTNLG SSCESTGEL. Purity: Greater than 85% as determined by SDS-PAGE. Endotoxin: Not test. Biological Activity: n/a. Form: Liquid or Lyophilized powder. Buffer: If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0. Reconstitution: We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference. 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week. Relevance: n/a. Reference: n/a. Function: nan