Recombinant Human coronavirus NL63 Nucleoprotein (N)

CAT:
399-CSB-BP744150HIX-01
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Human coronavirus NL63 Nucleoprotein (N) - image 1

Recombinant Human coronavirus NL63 Nucleoprotein (N)

  • Product Name Alternative:

    Nucleocapsid protein Short name: NC Short name: Protein N
  • Abbreviation:

    Recombinant Human coronavirus NL63 N protein
  • Gene Name:

    N
  • UniProt:

    Q6Q1R8
  • Expression Region:

    1-377aa
  • Organism:

    Human coronavirus NL63 (HCoV-NL63)
  • Target Sequence:

    MASVNWADDRAARKKFPPPSFYMPLLVSSDKAPYRVIPRNLVPIGKGNKDEQIGYWNVQERWRMRRGQRVDLPPKVHFYYLGTGPHKDLKFRQRSDGVVWVAKEGAKTVNTSLGNRKRNQKPLEPKFSIALPPELSVVEFEDRSNNSSRASSRSSTRNNSRDSSRSTSRQQSRTRSDSNQSSSDLVAAVTLALKNLGFDNQSKSPSSSGTSTPKKPNKPLSQPRADKPSQLKKPRWKRVPTREENVIQCFGPRDFNHNMGDSDLVQNGVDAKGFPQLAELIPNQAALFFDSEVSTDEVGDNVQITYTYKMLVAKDNKNLPKFIEQISAFTKPSSIKEMQSQSSHVAQNTVLNASIPESKPLADDDSAIIEIVNEVLH
  • Tag:

    N-terminal 10xHis-tagged and C-terminal Myc-tagged
  • Type:

    In Stock Protein & Coronavirus Protein
  • Source:

    Baculovirus
  • Field of Research:

    Immunology
  • Endotoxin:

    Not test
  • Purity:

    Greater than 85% as determined by SDS-PAGE.
  • Activity:

    Not Test
  • Form:

    Lyophilized powder
  • Buffer:

    Lyophilized from 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:

    46.3 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
  • Protein Length:

    Full Length