Recombinant African swine fever virus Hexon protein p72 (Ba71V-081), partial

Product Specifications

Product Name Alternative

P72 p73

Abbreviation

Recombinant African swine fever virus Ba71V-081 protein, partial

Gene Name

Ba71V-081

UniProt

P22776

Expression Region

415-646aa

Organism

African swine fever virus (strain Badajoz 1971 Vero-adapted) (Ba71V) (ASFV)

Target Sequence

NNLFVTPEIHNLFVKRVRFSLIRVHKTQVTHTNNNHHDEKLMSALKWPIEYMFIGLKPTWNISDQNPHQHRDWHKFGHVVNAIMQPTHHAEISFQDRDTALPDACSSISDISPVTYPITLPIIKNISVTAHGINLIDKFPSKFCSSYIPFHYGGNAIKTPDDPGAMMITFALKPREEYQPSGHINVSRAREFYISWDTDYVGSITTADLVVSASAINFLLLQNGSAVLRYST

Tag

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

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Major capsid protein, one of the most immunogenic protein in natural infections. Plays an essential role in virion assembly.

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.

Molecular Weight

33.8 kDa

References & Citations

"Mapping and sequence of the gene coding for protein p72, the major capsid protein of African swine fever virus." Lopez-Otin C., Freije J.M.P., Parra F., Mendez E., Vinuela E. Virology 175:477-484 (1990)

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.