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℃.