Recombinant Porcine parvovirus Initiator protein NS1 (NS1), partial

Product Specifications

Product Name Alternative

Non-structural protein NS1

Abbreviation

Recombinant Porcine parvovirus NS1 protein, partial

Gene Name

NS1

UniProt

P18547

Expression Region

277-545aa

Organism

Porcine parvovirus (strain NADL-2) (PPV)

Target Sequence

TKKEVSIKCTIRDLVNKRCTSIEDWMMTDPDSYIEMMAQTGGENLIKNTLEITTLTLARTKTAYDLILEKAKPSMLPTFNISNTRTCKIFSMHNWNYIKCCHAITCVLNRQGGKRNTILFHGPASTGKSIIAQHIANLVGNVGCYNAANVNFPFNDCTNKNLIWIEEAGNFSNQVNQFKAICSGQTIRIDQKGKGSKQIEPTPVIMTTNEDITKVRIGCEERPEHTQPIRDRMLNINLTRKLPGDFGLLEETEWPLICAWLVKKGYQAT

Tag

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

Type

Developed Protein

Source

E.coli

Field of Research

Microbiology

Relevance

Seems necessary for viral DNA replication.

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

Seems necessary for viral DNA replication.

Molecular Weight

35.4 kDa

References & Citations

"Nucleotide sequence analysis of the capsid genes and the right-hand terminal palindrome of porcine parvovirus, strain NADL-2." Vasudevacharya J., Basak S., Srinivas R.V., Compans R.W. Virology 173:368-377 (1989)

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.