Recombinant Variola virus 14 kDa fusion protein (A27L)
Product Specifications
Product Name Alternative
A27L; A30L14 kDa fusion protein
Abbreviation
Recombinant Variola virus A27L protein
Gene Name
A27L
UniProt
P33816
Expression Region
1-110aa
Organism
Variola virus (isolate Human/India/Ind3/1967) (VARV) (Smallpox virus)
Target Sequence
MDGTLFPGDDDLAIPATEFFSTKAAKKPEAKREAIVKADGDNNEETLKQRLTNLEKKITNVTTKFEQIEKCCKRNDDVLFRLENHAETLRAAMISLAKKIDVQTGRRPYE
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Others
Relevance
Structural protein involved in the envelopment of mature virion (MV) to form the wrapped virion (WV) . The wrapping consists of the addition of Golgi membranes to the mature virion. Participates in mature virion (MV) movement within the infected cell. May play an indirect role in MV-cell fusion
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.
Function
Structural protein involved in the envelopment of mature virion (MV) to form the wrapped virion (WV) . The wrapping consists of the addition of Golgi membranes to the mature virion. Participates in mature virion (MV) movement within the infected cell. May play an indirect role in MV-cell fusion (By similarity) .
Molecular Weight
14.5 kDa
References & Citations
"Creation of a clone library of fragments from the natural variola virus and study of the structural and functional organization of viral genes from a circle of hosts." Shchelkunov S.N., Marennikova S.S., Totmenin A.V., Blinov V.M., Chizhikov V.E., Gutorov V.V., Safronov P.F., Pozdnyakov S.G., Shelukhina E.M., Gashnikov P.V., Anjaparidze O.G., Sandakhchiev L.S. Dokl. Akad. Nauk SSSR 321:402-406 (1991)
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
Curated Selection
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