Recombinant Reovirus type 3 Outer capsid protein lambda-2 (L2) , partial

• CAS Number:

  9000-83-3

• Gene Name:

  L2

• UniProt:

  P11079

• Expression Region:

  1-200aa

• Organism:

  Reovirus type 3 (strain Dearing) (T3D) (Mammalian orthoreovirus 3)

• Target Sequence:

  MANVWGVRLADSLSSPTIETRTRQYTLHDLCSDLDANPGREPWKPLRNQRTNNIVAVQLFRPLQGLVLDTQLYGFPGAFDDWERFMREKLRVLKYEVLRIYPISNYSNEHVNVFVANALVGAFLSNQAFYDLLPLLIINDTMIGDLLGTGASLSQFFQSHGDVLEVAAGRKYLQMENYSNDDDDPPLFAKDLSDYAKAFY

• Tag:

  N-terminal 6xHis-tagged

• Source:

  E.coli

• Field of Research:

  others

• Assay Type:

  Developed Protein

• Relevance:

  Outer capsid protein involved in mRNA capping. Catalyzes the last 3 enzymatic activities for formation of the 5' cap structure on the viral plus-strand transcripts, namely the RNA guanylyltransferase, RNA-7N- and RNA-2'O-methyltransferase activities.

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Partial

• 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:

  26.9 kDa

• References & Citations:

  "Identification of the guanylyltransferase region and active site in reovirus mRNA capping protein lambda2." Luongo C.L., Reinisch K.M., Harrison S.C., Nibert M.L. J. Biol. Chem. 275:2804-2810 (2000)

• 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℃.