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.
Protein Length
Full Length
Available Sizes
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