Recombinant Canine coronavirus Nucleoprotein (N)

Recombinant Canine coronavirus Nucleoprotein (N)

• CAS Number: 9000-83-3
• Gene Name: N
• UniProt: Q7T6S8
• Expression Region: 1-382aa
• Organism: Canine coronavirus (strain BGF10) (CCoV) (Canine enteric coronavirus)
• Target Sequence: MASQGQRVSWGDESTKRRGRSNSRGRKNNDIPLSFFNPVTLKQGSKFWDLCPRDFVPLKIGNKDQQIGYWNRQIRYRMVKGQRKDLPERWFFYYLGTGPHADAKFKQKLDGVVWVAKEGAMTKPTTLGTRGTNNESKALKFDVKVPSEFQLEVNQSRDNSRSRSQSRSQSRTRAQSRGRQQSNNKKDDSVEQAVLAALKKLGVDTEKQQQRARSKSKERSNSKTRDTTPKNENKHTWKRTAGKGDVTKFYGARSSSANFGDSDLVANGNSAKHYPQLAECVPSVSSILFGSHWTAKEDGDQIEVTFTHKYHLPKDDPKTGQFLQQINAYARPSEVAKEQRLRKARSKSAERVEQEVVPDALTENYTDVFDDTQVEIIDEVTN
• Tag: N-terminal 6xHis-tagged
• Source: Yeast
• Field of Research: Microbiology
• Assay Type: Developed Protein
• Relevance: Packages the positive strand viral genome RNA into a helical ribonucleocapsid (RNP) and plays a fundamental role during virion assembly through its interactions with the viral genome and membrane protein M. Plays an important role in enhancing the efficiency of subgenomic viral RNA transcription as well as viral replication.
• Purity: Greater than 85% 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: 45.5 kDa
• 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℃.