Recombinant Vaccinia virus Protein L3 (VACWR090)

Product Specifications

Product Name Alternative

Protein F4

Abbreviation

Recombinant Vaccinia virus VACWR090 protein

Gene Name

VACWR090

UniProt

P07614

Expression Region

1-350aa

Organism

Vaccinia virus (strain Western Reserve) (VACV) (Vaccinia virus (strain WR) )

Target Sequence

MNTRTDVTNDNIDKNPTKRGDKNIPGRNERFNDQNRFNNDIPKPKPRLQPNQPPKQDNKCREENGDFINIRLCAYEKEYCNDGYLSPAYYMLKQVDDEEMSCWSELSSLVRSRKAVGFPLLKAAKRISHGSMLYFEQFKNSKVVRLTPQVKCLNDTVIFQTVVILYSMYKRGIYSNEFCFDLVSIPRTNIVFSVNQLMFNICTDILVVLSICGNRLYRTNLPQSCYLNFIHGHETIARRGYEHSNYFFEWLIKNHISLLTKQTMDILKVKKKYAIGAPVNRLLEPGTLVYVPKEDYYFIGISLTDVSISDNVRVLFSTDGIVLEIEDFNIKHLFMAGEMFVRSQSSTIIV

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

Might be required for transcription of early genes.

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

Might be required for transcription of early genes.

Molecular Weight

42.6 kDa

References & Citations

"Nucleotide sequence of a cluster of early and late genes in a conserved segment of the vaccinia virus genome."Plucienniczak A., Schroeder E., Zettlmeissl G., Streeck R.E.Nucleic Acids Res. 13:985-998 (1985)

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.