Recombinant Variola virus Envelope protein F13 (C17L)

Product Specifications

Product Name Alternative

(37 kDa protein) (Palmitoylated EV membrane protein) (p37K)

Abbreviation

Recombinant Variola virus C17L protein

Gene Name

C17L

UniProt

P33815

Expression Region

1-372aa

Organism

Variola virus (isolate Human/India/Ind3/1967) (VARV) (Smallpox virus)

Target Sequence

MWPFTSAPAGAKCRLVETLPENMDFRSDHLTTFECFNEIITLAKKYIYIASFCCNPLSTTRGALIFDKLKEASEKGIKIIVLLDERGKRNLGELQSHCPDINFITVNIDKKNNVGLLLGCFWVSDDERCYVGNASFTGGSIHTIKTLGVYSDYPPLATDLRRRFDTFKAFNSVKNSWLNLYSSACCLPVSTAYHIKNPIGGVFFTDSPEHLLGYSRDLDTDVVIDKLRSAKTSIDIEHLAIVPTTRVDGNSYYWPDIYNSIIEAAINRGVKIRLLVGNWDKNDVYSMATAESLDALCVQNDLSVKVFTIQNNTKLLIVDDEYVHITSANFDGTHYQNHGFVSFNSIDKQLVSEAKKIFERDWVSSHSKSLKI

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Kits/ Lysates/ Other

Relevance

Envelope protein associated with the inner side of the enveloped virion (EV) membrane.

Endotoxin

Not test

Purity

Greater than 90% 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

49.4 kDa

References & Citations

"Analysis of the nucleotide sequence of a 43 kbp segment of the genome of variola virus India-1967 strain." Shchelkunov S.N., Blinov V.M., Resenchuk S.M., Totmenin A.V., Sandakhchiev L.S. Virus Res. 30:239-258 (1993)

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.