Recombinant Variola virus 14 kDa fusion protein (A27L)

• CAS Number:

  9000-83-3

• Gene Name:

  A27L

• UniProt:

  P33816

• Expression Region:

  1-110aa

• Organism:

  Variola virus (isolate Human/India/Ind3/1967) (VARV) (Smallpox virus)

• Target Sequence:

  MDGTLFPGDDDLAIPATEFFSTKAAKKPEAKREAIVKADGDNNEETLKQRLTNLEKKITNVTTKFEQIEKCCKRNDDVLFRLENHAETLRAAMISLAKKIDVQTGRRPYE

• Tag:

  N-terminal 6xHis-tagged

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  In Stock Protein

• Relevance:

  Structural protein involved in the envelopment of mature virion (MV) to form the wrapped virion (WV). The wrapping consists of the addition of Golgi membranes to the mature virion. Participates in mature virion (MV) movement within the infected cell. May play an indirect role in MV-cell fusion.

• 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:

  16.6 kDa

• References & Citations:

  "Creation of a clone library of fragments from the natural variola virus and study of the structural and functional organization of viral genes from a circle of hosts." Shchelkunov S.N., Marennikova S.S., Totmenin A.V., Blinov V.M., Chizhikov V.E., Gutorov V.V., Safronov P.F., Pozdnyakov S.G., Shelukhina E.M., Gashnikov P.V., Anjaparidze O.G., Sandakhchiev L.S. Dokl. Akad. Nauk SSSR 321:402-406 (1991)

• 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℃.