Recombinant Bovine respiratory syncytial virus Major surface glycoprotein G (G)

Recombinant Bovine respiratory syncytial virus Major surface glycoprotein G (G)

• CAS Number: 9000-83-3
• Gene Name: G
• UniProt: Q65706
• Expression Region: 1-257aa
• Organism: Bovine respiratory syncytial virus (strain 375) (BRS)
• Target Sequence: MSNHTHHLKFKTGKRAWKPSKYFIVGLSCLYKFNLKSLVQTALSTLAMITLTSLVITAIIYISVGKSKAKPTSKPTIQQTQQPQNHTSPFFTENNYKSTHTSIQSTTLSQLINIDTTRGTTYGHSTDETQSRKIKSQSALPTTRKPPINPSESNPPENHQDHNNSQTLPYEPCSTCEGNLACLSLCQVGPGRAPSRAPTITLKKTPKPKTTKRPIKTTIHHRTSPEAKLQPKNNTAAPQQGILSSPENHTNQSTTQI
• Tag: N-terminal 10xHis-tagged
• Source: in vitro E.coli expression system
• Field of Research: Others
• Assay Type: CF Transmembrane Protein & Developed Protein
• Relevance: Attaches the virion to the host cell membrane by interacting with heparan sulfate, initiating the infection. Unlike the other paramyxovirus attachment proteins, lacks both neuraminidase and hemagglutinating activities. Helps the virus escape antibody-dependent restriction of replication by acting as an antigen decoy and by modulating the activity of leukocytes bearing Fc-gamma receptors.
• Purity: Greater than 85% 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: 34.4 kDa
• 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℃.