Recombinant Cucumber mosaic virus Helicase (ORF1a)

• Product Name Alternative:

  /

• Abbreviation:

  Recombinant Cucumber mosaic virus ORF1a protein

• Gene Name:

  ORF1a

• UniProt:

  K8DRS1

• Expression Region:

  2-302aa

• Organism:

  Cucumber mosaic virus (cucumber mosaic cucumovirus)

• Target Sequence:

  MGFRGLCEAMNAHGTTILKGTMMFDGAMMFDDQGVIPELNCQWRKIRNAFSETEDATSLSGKIDSSGFTSVRKFKTMVAFDFINESTMSYIHDWENIKSFMTNQTYSYKGMTYGIERCVINAGIMTYKIIGVPGMCPPELIRHCIWFPSIKDYVGLKIPASMDLVKWKTVRVLTSTLRETEEIAMRCYNDKKAWMEQFKVILGVLSAKSSTIVINGMSMQSGERIDIDDYHYIGFAILLHTKMKYEQLGKMFDMWNASSISKWFAALTRPLRVFFSSVVRALFPTLRPREEKEFLIKLSTF

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Others

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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.

• Molecular Weight:

  37.1 kDa

• References & Citations:

  "Cucumber mosaic virus (CMV) populations in Tunisian pepper crops are mainly composed of virus reassortants with resistance-breaking properties." Ben Tamarzizt H., Montarry J., Girardot G., Fakhfakh H., Tepfer M., Jacquemond M. Submitted (JUL-2012)

• Storage Conditions:

  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.

• Protein Length:

  Full Length