Recombinant Epstein-Barr virus Protein BDLF2 (BDLF2)

Recombinant Epstein-Barr virus Protein BDLF2 (BDLF2)

• CAS Number: 9000-83-3
• Gene Name: BDLF2
• UniProt: P0C742
• Expression Region: 1-420aa
• Organism: Epstein-Barr virus (strain AG876) (HHV-4) (Human herpesvirus 4)
• Target Sequence: MVDEQVAVEHGTVSHTISREEDGVVHERRVLASGERVEVFYKAPAPRPREGRASTFHDFTVPAAAAVPGPEPEPEPHPPMPIHANGGGETKTNTQDQNQNQTTRTRTNAKAEERTAEMDDTMASSGGQRGAPISADLLSLSSLTGRMAAMAPSWMKSEVCGERMRFKEDVYDGEAETLAEPPRCFMLSFVFIYYCCYLAFLALLAFGFNPLFLPSFMPVGAKVLRGKGRDFGVPLSYGCPTNPFCKVYTLIPAVVINNVTYYPNNTDSHGGHGGFEAAALHVAALFESGCPNLQAVTNRNRTFNVTRASGRVERRLVQDMQRVLASAVVVMHHHCHYETYYVFDGVGPEFGTIPTPCFKDVLAFRPSLVTNCTAPLKTSVKGPNWSGAAGGMKRKQCRVDRLTDRSFPAYLEEVMYVMVQ
• Tag: N-terminal10xHis-tagged
• Source: in vitro E.coli expression system
• Field of Research: Others
• Assay Type: CF Transmembrane Protein & Developed Protein
• Relevance: Rearranges cellular actin to increase intercellular contacts and thereby promote virus cell-to-cell spreading. Induce the outgrowth of long, branched plasma membrane fronds to create intercellular network for virion traffic. The fronds are actin based and RhoA-dependent .
• 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: 52.2 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℃.