ArtNr |
CSB-EP312930PQC-20ug |
Hersteller |
Cusabio
|
Menge |
20ug |
Kategorie |
|
Typ |
Proteins Recombinant |
Format |
Liquid or Lyophilized powder |
Specific against |
Pig |
ECLASS 10.1 |
32160409 |
ECLASS 11.0 |
32160409 |
UNSPSC |
12352202 |
Alias |
(Nucleocapsid protein)(Protein N) |
Lieferbar |
|
Gene Names |
N |
Expression Region |
1-128aa |
Sequence Info |
Full Length |
Tag Info |
C-terminal 6xHis-tagged |
AASequence |
MAGKNQSQKKKKSTAPMGNGQPVNQLCQLLGAMIKSQRQQPRGGQAKKKKPEKPHFPLAAEDDIRHHLTQTERSLCLQSIQTAFNQGAGTASLSSSGKVSFQVEFMLPVAHTVRLIRVTSTSASQGAS |
MW |
14.8 kDa |
Endotoxin |
Not test. |
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. |
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 -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃. |
Notes |
Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week. |
Relevance |
Multifunctional protein which associates with itself through both covalent and non-covalent interactions to provide the basis for viral assembly. May play a role in the regulation of cellular gene expression during infection by interacting with host HIC. Plays a role in the inhibition of the dsRNA-mediated IFN induction pathway by inhibiting host IRF3 phosphorylation and nuclear translocation. |
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