ArtNr |
CSB-CF806121AEJ-20 |
Hersteller |
Cusabio
|
Menge |
20ug |
Kategorie |
|
Typ |
Proteins Recombinant |
Format |
Liquid or Lyophilized powder |
Specific against |
Pig |
Purity |
Greater than 85% as determined by SDS-PAGE. |
ECLASS 10.1 |
32160409 |
ECLASS 11.0 |
32160409 |
UNSPSC |
12352202 |
Lieferbar |
|
Research Areas |
Others |
Target / Protein |
Ba71V-107 |
Biologically Active |
Not Test |
Expression System |
in vitro E.coli expression system |
Species of origin |
African swine fever virus (strain Badajoz 1971 Vero-adapted) (Ba71V) (ASFV) |
Uniprot ID |
Q89424 |
AA Sequence |
MDTETSPLLSHNLSTREGIKQSTQGLLAHTIARYP GTTAILLGILILLVIILIIVAIVYYNRSVDCKSSM PKPPPSYYVQQPEPHHHFPVFFRKRKNSTSLQSHI PSDEQLAELAHS |
Tag Info |
N-terminal 10xHis-tagged |
Expression Region |
1-117aa |
Protein Length |
Full Length |
MW |
19.2 kDa |
Relevance |
Essential for the correct processing of both structural polyproteins and for the maturation of viral precursor membranes at the viral factories. |
Reference |
African swine fever virus protein p17 is essential for the progression of viral membrane precursors toward icosahedral intermediates. Suarez C., Gutierrez-Berzal J., Andres G., Salas M.L., Rodriguez J.M. J. Virol. 84:7484-7499(2010) |
Purity |
Greater than 85% as determined by SDS-PAGE. |
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 -20C/-80C. Our default final concentration of glycerol is 50%. Customers could use it as reference. |
Storage |
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 -20C/-80C. The shelf life of lyophilized form is 12 months at -20C/-80C. |
Notes |
Repeated freezing and thawing is not recommended. Store working aliquots at 4C for up to one week. |
Tag Information |
N-terminal 10xHis-tagged |
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