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Recombinant Rift valley fever virus Nucleoprotein (N)

Product Specifications

Product Name Alternative

Nucleocapsid protein

Abbreviation

Recombinant Rift valley fever virus N protein

Gene Name

N

UniProt

P21700

Expression Region

1-245aa

Organism

Rift valley fever virus (strain ZH-548 M12) (RVFV)

Target Sequence

MDNYQELRVQFAAQAVDRNEIEQWVREFAYQGFDARRVIELLKQYGGADWEKDAKKMIVLALTRGNKPRRMMMKMSKEGKATVEALINKYKLKEGNPSRDELTLSRVAAALAGWTCQALVVLSEWLPVTGTTMDGLSPAYPRHMMHPSFAGMVDPSLPGDYLRAILDAHSLYLLQFSRVINPNLRGRTKEEVAATFTQPMNAAVNSNFISHEKRREFLKAFGLVDSNGKPSAAVMAAAQAYKTAA

Tag

C-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

Encapsidates the genomic RNA, protecting it from nucleases. Displays high affinity for single-stranded nucleic acid. The encapsidated genomic RNA is termed the nucleocapsid (NC) . The ribonucleoprotein has a non-helical structure. Serves as template for viral transcription and replication. After replication, the nucleocapsid is recruited to the host Golgi apparatus by glycoprotein Gn for packaging into virus particles

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

28.3 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

Frequently Asked Questions

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