Recombinant Mouse Tissue alpha-L-fucosidase(Fuca1)

Recombinant Mouse Tissue alpha-L-fucosidase(Fuca1)

CSB-EP858759MO
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>Several Other Sizes Are Also Available. Please Inquire. Default Size: 200ug

Updated Date: Stock Protein updated on 20170405

Research areas: Signal Transduction

Target / Protein: Fuca1

Biologically active: Not Tested

Expression system: E.coli

Species of origin: Mus musculus (Mouse)

Delivery time: 3-7 business days

Uniprot ID: Q99LJ1

AA Sequence: LAPRRFTPDWQSLDSRPLPSWFDEAKFGVFVHWGVFSVPAWGSEWFWWHWQGDRMPAYQRFMTENYPPGFSYADFAPQFTARFFHPDQWAELFQAAGAKYVVLTTKHHEGFTNWPSPVSWNWNSKDVGPHRDLVGELGAAVRKRNIRYGLYHSLLEWFHPLYLLDKKNGFKTQHFVRAKTMPELYDLVNSYKPDLIWSDGEWECPDTYWNSTSFLAWLYNDSPVKDEVIVNDRWGQNCSCHHGGYYNCQDKYKPQSLPDHKWEMCTSMDRASWGYRKDMTMSTIAKENEIIEELVQTVSLGGNYLLNIGPTKDGLIVPIFQERLLAVGKWLQINGEAIYASKPWRVQSEKNKTVVWYTTKNATVYATFLYWPENGIVNLKSPKTTSATKITMLGLEGDLSWTQDPLEGVLISLPQLPPTVLPVEFAWTLKLTKVN

Tag info: N-terminal 6xHis-SUMO-tagged

Expression Region: 18-452aa

Protein length: Full Length of Mature Protein

MW: 66.6 kDa

Alternative Name(s): Alpha-L-fucosidase I Alpha-L-fucoside fucohydrolase 1

Relevance: Alpha-L-fucosidase is responsible for hydrolyzing the alpha-1,6-linked fucose joined to the reducing-end N-acetylglucosamine of the carbohydrate moieties of glycoproteins.

Reference: "BGEM: an in situ hybridization database of gene expression in the embryonic and adult mouse nervous system." Magdaleno S., Jensen P., Brumwell C.L., Seal A., Lehman K., Asbury A., Cheung T., Cornelius T., Batten D.M., Eden C., Norland S.M., Rice D.S., Dosooye N., Shakya S., Mehta P., Curran T. PLoS Biol. 4:e86-e86(2006)

Purity: Greater than 90% as determined by SDS-PAGE.

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.

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