Recombinant Vaccinia virus Cell surface-binding protein OPG105 (OPG105)
Selected Variant
CSB-EP322653VAA-01
Size: 10 µg
Product Specifications
Product Name Alternative
Carbonic anhydrase homolog
Abbreviation
Recombinant Vaccinia virus Cell surface-binding protein OPG105 protein
Gene Name
OPG105
UniProt
P20508
Expression Region
1-304aa
Organism
Vaccinia virus (strain Copenhagen) (VACV)
Target Sequence
MPQQLSPINIETKKAISNARLKPLDIHYNESKPTTIQNTGKLVRINFKGGYISGGFLPNEYVLSSLHIYWGKEDDYGSNHLIDVYKYSGEINLVHWNKKKYSSYEEAKKHDDGLIIISIFLQVSDHKNVYFQKIVNQLDSIRSANTSAPFDSVFYLDNLLPSTLDYFTYLGTTIKHSADAVWIIFPTPINIHSDQLSKFRTLLSSSNHDGKPYYITENYRNPYKLNDDTQVYYSGEIIRAATTSPARENYFMRWLSDLRETCFSYYQKYIEGNKTFAIIAIVFVFILTAILFLMSRRYSREKQN
Tag
N-terminal 6xHis-SUMO-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Microbiology
Relevance
Binds to chondroitin sulfate on the cell surface to provide virion attachment to target cell.
Endotoxin
Not test
Purity
Greater than 90% as determined by SDS-PAGE.
Activity
Not Test
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Function
Binds to chondroitin sulfate on the cell surface to provide virion attachment to target cell.
Molecular Weight
51.3 kDa
References & Citations
"Vaccinia virus envelope D8L protein binds to cell surface chondroitin sulfate and mediates the adsorption of intracellular mature virions to cells."Hsiao J.C., Chung C.S., Chang W.J. Virol. 73:8750-8761 (1999) .
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Protein Length
Full Length
Available Sizes
Price
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