Recombinant Vaccinia virus Protein A33 (VACWR156), partial
Product Specifications
Product Name Alternative
VACWR156; A33RProtein A33
Abbreviation
Recombinant Vaccinia virus VACWR156 protein, partial
Gene Name
VACWR156
UniProt
P68617
Expression Region
57-185aa
Organism
Vaccinia virus (strain Western Reserve) (VACV) (Vaccinia virus (strain WR) )
Target Sequence
VRLNQCMSANEAAITDAAVAVAAASSTHRKVASSTTQYDHKESCNGLYYQGSCYILHSDYQLFSDAKANCTAESSTLPNKSDVLITWLIDYVEDTWGSDGNPITKTTSDYQDSDVSQEVRKYFCVKTMN
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
Yeast
Field of Research
Others
Relevance
Coordinates the incorporation of A36 into wrapped enveloped virion membranes and, subsequently, the production of actin tails. Therefore plays an essential role in efficient cell-to-cell spread of viral particles.
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
Coordinates the incorporation of A36 into wrapped enveloped virion (EV) membranes and, subsequently, the production of actin tails. Therefore plays an essential role in efficient cell-to-cell spread of viral particles.
Molecular Weight
16.2 kDa
References & Citations
"Interactions between vaccinia virus IEV membrane proteins and their roles in IEV assembly and actin tail formation." Rottger S., Frischknecht F., Reckmann I., Smith G.L., Way M. J. Virol. 73:2863-2875 (1999)
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
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