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Recombinant Severe acute respiratory syndrome coronavirus 2 Nucleoprotein (N) (Q384H) (Active)

Product Specifications

Product Name Alternative

/

Abbreviation

Recombinant SARS-CoV-2 N protein (Q384H) (Active)

Gene Name

N

UniProt

P0DTC9

Expression Region

1-419aa (Q384H)

Organism

Severe acute respiratory syndrome coronavirus 2 (2019-nCoV) (SARS-CoV-2)

Target Sequence

MSDNGPQNQRNAPRITFGGPSDSTGSNQNGERSGARSKQRRPQGLPNNTASWFTALTQHGKEDLKFPRGQGVPINTNSSPDDQIGYYRRATRRIRGGDGKMKDLSPRWYFYYLGTGPEAGLPYGANKDGIIWVATEGALNTPKDHIGTRNPANNAAIVLQLPQGTTLPKGFYAEGSRGGSQASSRSSSRSRNSSRNSTPGSSRGTSPARMAGNGGDAALALLLLDRLNQLESKMSGKGQQQQGQTVTKKSAAEASKKPRQKRTATKAYNVTQAFGRRGPEQTQGNFGDQELIRQGTDYKHWPQIAQFAPSASAFFGMSRIGMEVTPSGTWLTYTGAIKLDDKDPNFKDQVILLNKHIDAYKTFPPTEPKKDKKKKADETQALPHRQKKQQTVTLLPAADLDDFSKQLQQSMSSADSTQA

Tag

N-terminal 6xHis-tagged

Type

Active Protein & In Stock Protein & Coronavirus Protein

Source

E.coli

Field of Research

Microbiology

Endotoxin

Not test

Purity

Greater than 84% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

①Measured by its binding ability in a functional ELISA. Immobilized N (CSB-EP3325GMY (M11) ) at 2 μg/ml can bind N Mouse Monoclonal Antibody (CSB-MA33255A2m), the EC50 of N Mouse Monoclonal Antibody is 7.617-10.60 ng/ml. ②Measured by its binding ability in a functional ELISA. Immobilized N (CSB-EP3325GMY (M11) ) at 2 μg/ml can bind N Recombinant Antibody (CSB-RA33255A1GMY), the EC50 of N Recombinant Antibody is 2.785-4.100 ng/ml.

Form

Lyophilized powder

Buffer

Lyophilized from 20 mM Tris-HCl, 0.5 M NaCl, 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

49.7 kDa

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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