Recombinant Variola virus Envelope protein F13 (C17L)

Recombinant Variola virus Envelope protein F13 (C17L)

• CAS Number: 9000-83-3
• Gene Name: C17L
• UniProt: P33815
• Expression Region: 1-372aa
• Organism: Variola virus (isolate Human/India/Ind3/1967) (VARV) (Smallpox virus)
• Target Sequence: MWPFTSAPAGAKCRLVETLPENMDFRSDHLTTFECFNEIITLAKKYIYIASFCCNPLSTTRGALIFDKLKEASEKGIKIIVLLDERGKRNLGELQSHCPDINFITVNIDKKNNVGLLLGCFWVSDDERCYVGNASFTGGSIHTIKTLGVYSDYPPLATDLRRRFDTFKAFNSVKNSWLNLYSSACCLPVSTAYHIKNPIGGVFFTDSPEHLLGYSRDLDTDVVIDKLRSAKTSIDIEHLAIVPTTRVDGNSYYWPDIYNSIIEAAINRGVKIRLLVGNWDKNDVYSMATAESLDALCVQNDLSVKVFTIQNNTKLLIVDDEYVHITSANFDGTHYQNHGFVSFNSIDKQLVSEAKKIFERDWVSSHSKSLKI
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Kits/ Lysates/ Other
• Assay Type: In Stock Protein
• Relevance: Envelope protein associated with the inner side of the enveloped virion (EV) membrane.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 49.4 kDa
• References & Citations: "Analysis of the nucleotide sequence of a 43 kbp segment of the genome of variola virus India-1967 strain." Shchelkunov S.N., Blinov V.M., Resenchuk S.M., Totmenin A.V., Sandakhchiev L.S. Virus Res. 30:239-258 (1993)
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.