Recombinant Pseudomonas phage phi6 RNA-directed RNA polymerase (P2) , partial

Recombinant Pseudomonas phage phi6 RNA-directed RNA polymerase (P2) , partial

• CAS Number: 9000-83-3
• Gene Name: P2
• UniProt: P11124
• Expression Region: 310-485aa
• Organism: Pseudomonas phage phi6 (Bacteriophage phi-6)
• Target Sequence: NKEEKVKEWSLCVATDVSDHDTFWPGWLRDLICDELLNMGYAPWWVKLFETSLKLPVYVGAPAPEQGHTLLGDPSNPDLEVGLSSGQGATDLMGTLLMSITYLVMQLDHTAPHLNSRIKDMPSACRFLDSYWQGHEEIRQISKSDDAILGWTKGRALVGGHRLFEMLKEGKVNPSP
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Transcription
• Assay Type: In Stock Protein
• Relevance: Rna-dependent RNA polymerase part of the packaging complex that packages the viral RNA segments, replicate them into a double-stranded form and transcribe them.
• 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: 27.2 kDa
• References & Citations: "Nucleotide sequence of the large double-stranded RNA segment of bacteriophage phi 6: genes specifying the viral replicase and transcriptase." Mindich L., Nemhauser I., Gottlieb P., Romantschuk M., Carton J., Frucht S., Strassman J., Bamford D.H., Kalkkinen N. J. Virol. 62:1180-1185 (1988)
• 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℃.