Recombinant Vaccinia virus Entry-fusion complex associated protein OPG095 (OPG099) , partial

• CAS Number:

  9000-83-3

• Gene Name:

  VACWR088

• UniProt:

  P07612

• Expression Region:

  2-183aa

• Organism:

  Vaccinia virus (strain Western Reserve) (VACV) (Vaccinia virus (strain WR))

• Target Sequence:

  GAAASIQTTVNTLSERISSKLEQEANASAQTKCDIEIGNFYIRQNHGCNLTVKNMCSADADAQLDAVLSAATETYSGLTPEQKAYVPAMFTAALNIQTSVNTVVRDFENYVKQTCNSSAVVDNKLKIQNVIIDECYGAPGSPTNLEFINTGSSKGNCAIKALMQLTTKATTQIAPKQVAGTG

• Tag:

  N-terminal 6xHis-tagged

• Source:

  Yeast

• Field of Research:

  Others

• Assay Type:

  In Stock Protein

• Relevance:

  Envelope protein which probably plays a role in virus entry into the host cell. Is probably involved in the virus attachment to the host cell surface and associates with the entry/fusion complex. Needed for fusion and penetration of the virus core into host cell.

• Purity:

  Greater than 85% 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:

  21.3 kDa

• References & Citations:

  "Use of a cell-free system to identify the vaccinia virus L1R gene product as the major late myristylated virion protein M25." Franke C.A., Wilson E.M., Hruby D.E. J. Virol. 64:5988-5996 (1990)

• 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℃.