Recombinant BK polyomavirus Agnoprotein, partial, Biotinylated
Product Specifications
Product Name Alternative
Agno
Abbreviation
Recombinant BK polyomavirus Agnoprotein, partial, Biotinylated
UniProt
P14998
Expression Region
1-35aa
Organism
BK polyomavirus (strain AS) (BKPyV)
Target Sequence
MFCEPKNLVVLRQLSRQASVKVGKTWTGTKKRAQR
Tag
N-terminal MBP-tagged and C-terminal 6xHis-Avi-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Alters the structure of the nuclear envelope by interacting with host CBX5 and disrupting CBX5 association with LBR. Involved in the perinuclear-nuclear localization of the capsid protein VP1 during virion assembly and maturation. Plays an important role in the release of progeny virions from infected cells and in viral propagation, probably by acting as a viral ionic channel in the host plasma membrane. Allows influx of extracellular calcium ions in the host cell. May contribute to viral genome transcription and translation of viral late proteins.
Endotoxin
Not test
Purity
Greater than 95% 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
51.8 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
Partial
Available Sizes
Curated Selection
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