AGA Human
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| Amount : | 20 µg |
| Purification : | Greater than 90% as determined by SDS-PAGE. |
| Content : | AGA protein solution (0.5mg/ml) containing 20mM Tris-HCl buffer (pH 8.0) and 10% glycerol. |
| Storage condition : | Store at 4°C if entire vial will be used within 2-4 weeks. Store, frozen at -20°C for longer periods of time. For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA).Avoid multiple freeze-thaw cycles. |
| AA sequence : | MGSSHHHHHH SSGLVPRGSH MGSSSPLPLV VNTWPFKNAT EAAWRALASG GSALDAVESG CAMCEREQCD GSVGFGGSPD ELGETTLDAM IMDGTTMDVG AVGDLRRIKN AIGVARKVLE HTTHTLLVGE SATTFAQSMG FINEDLSTTA SQALHSDWLA RNCQPNYWRN VIPDPSKYCG PYKPPGILKQ DIPIHKETED DRGHDTIGMV VIHKTGHIAA GTSTNGIKFK IHGRVGDSPI PGAGAYADDT AGAAAATGNG DILMRFLPSY QAVEYMRRGE DPTIACQKVI SRIQKHFPEF FGAVICANVT GSYGAACNKL STFTQFSFMV YNSEKNQPTE EKVDCI. |
| Alternative Name : | Aspartylglucosaminidase, AGU, ASRG, GA. |
Source: E.coli.
Sterile Filtered colorless solution.
Aspartylglucosaminidase, also known as AGA, takes part in the catabolism of Nlinked oligosaccharides of glycoproteins. AGA is a protein coding gene which cleaves asparagine from N-acetylglucosamines in the lysosomal breakdown of glycoproteins.
AGA Human Recombinant produced in E.Coli is a single, non-glycosylated polypeptide chain containing 346 amino acids (24-346 a.a.) and having a molecular mass of 37kDa.AGA is fused to a 23 amino acid His-tag at N-terminus & purified by proprietary chromatographic techniques.
Sterile Filtered colorless solution.
Aspartylglucosaminidase, also known as AGA, takes part in the catabolism of Nlinked oligosaccharides of glycoproteins. AGA is a protein coding gene which cleaves asparagine from N-acetylglucosamines in the lysosomal breakdown of glycoproteins.
AGA Human Recombinant produced in E.Coli is a single, non-glycosylated polypeptide chain containing 346 amino acids (24-346 a.a.) and having a molecular mass of 37kDa.AGA is fused to a 23 amino acid His-tag at N-terminus & purified by proprietary chromatographic techniques.
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