Recombinant Feline immunodeficiency virus Gag polyprotein (gag) , partial

Recombinant Feline immunodeficiency virus Gag polyprotein (gag) , partial

• Gene Name: gag
• UniProt: P16087
• Expression Region: 1-135aa
• Organism: Feline immunodeficiency virus (isolate Petaluma) (FIV)
• Target Sequence: MGNGQGRDWKMAIKRCSNVAVGVGGKSKKFGEGNFRWAIRMANVSTGREPGDIPETLDQLRLVICDLQERREKFGSSKEIDMAIVTLKVFAVAGLLNMTVSTAAAAENMYSQMGLDTRPSMKEAGGKEEGPPQAY
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Microbiology
• Assay Type: In Stock Protein
• Relevance: Matrix protein p15 forms the outer shell of the core of the virus, lining the inner surface of the viral membrane.; Capsid protein p24 forms the conical core of the virus that encapsulates the genomic RNA-nucleocapsid complex.; Nucleocapsid protein p13 encapsulates and protects viral dimeric unspliced (genomic) RNA. Binds these RNAs through its zinc fingers.
• 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: 22.1 kDa
• References & Citations: "Biophysical characterization and crystal structure of the Feline Immunodeficiency Virus p15 matrix protein." Serriere J., Robert X., Perez M., Gouet P., Guillon C. Retrovirology 10:64-64 (2013)
• 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℃.