Recombinant Monkeypox virus Envelope protein A28 homolog (A30L) , partial
CAT:
399-CSB-EP848659MHV-02
Size:
100 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Monkeypox virus Envelope protein A28 homolog (A30L) , partial
- CAS Number: 9000-83-3
- Gene Name: A30L
- UniProt: Q8V4U9
- Expression Region: 22-146aa
- Organism: Monkeypox virus (strain Zaire-96-I-16) (MPX)
- Target Sequence: QSYSIYENYGNIKEFNATHAAFEYSKSIGGTPALDRRVQDVNDTISDVKQKWRCVVYPGNGFVSASIFGFQAEVGPNNTRSIRKFNTMRQCIDFTFSDVINIDIYNPCIAPNINNTECQFLKSVL
- Tag: N-terminal 6xHis-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: In Stock Protein
- Relevance: Envelope protein required for virus entry into host cell and for cell-cell fusion (syncytium formation).
- 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: 18.2 kDa
- References & Citations: "Human monkeypox and smallpox viruses: genomic comparison." Shchelkunov S.N., Totmenin A.V., Babkin I.V., Safronov P.F., Ryazankina O.I., Petrov N.A., Gutorov V.V., Uvarova E.A., Mikheev M.V., Sisler J.R., Esposito J.J., Jahrling P.B., Moss B., Sandakhchiev L.S. FEBS Lett. 509:66-70 (2001)
- 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℃.