Recombinant Lymantria dispar multicapsid nuclear polyhedrosis virus Major capsid protein (P39)

Product Specifications

Product Name Alternative

P39; Major capsid protein

Abbreviation

Recombinant Lymantria dispar multicapsid nuclear polyhedrosis virus Major capsid protein

Gene Name

P39

UniProt

P35840

Expression Region

1-356aa

Organism

Lymantria dispar multicapsid nuclear polyhedrosis virus (LdMNPV)

Target Sequence

MALVSGALSTNRLRNYCVFGAVQPFDNCRAYGSPCSPDSTNNDGWFICDYHSSIRFKIEKMVLPIPDAEGNIYNRTVGKSLVNHKTLGAARVLIPTRDNYKTVLNLNSMSLAEQLVTHMIYDNVEAQGAVCKALQHNENFQTETYRLAEDMFNRTSAILAMTNPRRYCSQVNSNYARIWTTDDVNVAGNVFESMPPFLKNLINVAVAPEQIMIDEKTLVIRNCPTCNIDDSGLVANVQLYNPVVPRYRSTFNENVLHVENVLKFKGNANALQKSLSRYEPYPIVVPLMLGTQTLNTSSAYKQFTVPTRDDFAALNQRTGAAAAAPPAPAAAPAGPRPAAELEYDETLDRFARWRAR

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Expressed late in infection.

Endotoxin

Not test

Purity

Greater than 85% 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.

Molecular Weight

44.6 kDa

References & Citations

"Nucleotide sequence of the p39-capsid gene region of the Lymantria dispar nuclear polyhedrosis virus." Bjoernson R.M., Rohrmann G.F. J. Gen. Virol. 73:1505-1508 (1992)

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.