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Recombinant African swine fever virus Minor capsid protein p17 (Ba71V-107)

Selected Variant

CSB-CF806121AEJ-01

Size: 20 µg

Product Specifications

Product Name Alternative

Ba71V-107; D117L; Major structural protein p17

Abbreviation

Recombinant African swine fever virus Ba71V-107 protein

Gene Name

Ba71V-107

UniProt

Q89424

Expression Region

1-117aa

Organism

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

Target Sequence

MDTETSPLLSHNLSTREGIKQSTQGLLAHTIARYPGTTAILLGILILLVIILIIVAIVYYNRSVDCKSSMPKPPPSYYVQQPEPHHHFPVFFRKRKNSTSLQSHIPSDEQLAELAHS

Tag

N-terminal 10xHis-tagged

Type

CF Transmembrane Protein & In Stock Protein

Source

In vitro E.coli expression system

Field of Research

Others

Relevance

Essential for the correct processing of both structural polyproteins and for the maturation of viral precursor membranes at the viral factories.

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

19.2 kDa

References & Citations

"African swine fever virus protein p17 is essential for the progression of viral membrane precursors toward icosahedral intermediates." Suarez C., Gutierrez-Berzal J., Andres G., Salas M.L., Rodriguez J.M. J. Virol. 84:7484-7499 (2010)

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

Price

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