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.
Protein Length
Partial
Available Sizes
Curated Selection
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