Recombinant Human metapneumovirus Phosphoprotein (P)
Product Specifications
Product Name Alternative
Protein P
Abbreviation
Recombinant Human metapneumovirus Phosphoprotein
Gene Name
P
UniProt
Q8B9Q8
Expression Region
1-294aa
Organism
Human metapneumovirus (strain CAN97-83) (HMPV)
Target Sequence
MSFPEGKDILFMGNEAAKLAEAFQKSLRKPSHKRSQSIIGEKVNTVSETLELPTISRPTKPTILSEPKLAWTDKGGAIKTEAKQTIKVMDPIEEEEFTEKRVLPSSDGKTPAEKKLKPSTNTKKKVSFTPNEPGKYTKLEKDALDLLSDNEEEDAESSILTFEERDTSSLSIEARLESIEEKLSMILGLLRTLNIATAGPTAARDGIRDAMIGIREELIADIIKEAKGKAAEMMEEEMNQRTKIGNGSVKLTEKAKELNKIVEDESTSGESEEEEELKDTQENNQEDDIYQLIM
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Signal Transduction
Relevance
Acts as a cofactor that serves both to stabilize the protein L and to place the polymerase complex on the N:RNA template.
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
40.2 kDa
References & Citations
"Sequence analysis of the N, P, M and F genes of Canadian human metapneumovirus strains." Bastien N., Normand S., Taylor T., Ward D., Peret T.C., Boivin G., Anderson L.J., Li Y. Virus Res. 93:51-62 (2003)
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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