Recombinant Human Elongation of very long chain fatty acids protein 3 (ELOVL3)

Elongation of very long chain fatty acids protein 3, EC= 2.3.1.n8, 3-keto acyl-CoA synthase ELOVL3, Cold-inducible glycoprotein of 30 kDa, ELOVL fatty acid elongase 3, ELOVL FA el

Storage Condition: Store at -20°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles. Shelf Life: 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

MVTAMNVSHEVNQLFQPYNFELSKDMRPFFEEYWATSFPIALIYLVLIAVGQNYMKERKG FNLQGPLILWSFCLAIFSILGAVRMWGIMGTVLLTGGLKQTVCFINFIDNSTVKFWSWVF LLSKVIELGDTAFIILRKRPLIFIHWYHHSTVLVYTSFGYKNKVPAGGWFVTMNFGVHAI MYTYYTLKAANVKPPKMLPMLITSLQILQMFVGAIVSILTYIWRQDQGCHTTMEHLFWSF ILYMTYFILFAHFFCQTYIRPKVKAKTKSQ