Recombinant Enterobacteria phage PRD1 Spike protein P5 (V)
Product Specifications
Product Name Alternative
(Protein P5)
Abbreviation
Recombinant Enterobacteria phage PRD1 Spike protein P5
Gene Name
V
UniProt
P22536
Expression Region
2-340aa
Organism
Enterobacteria phage PRD1 (Bacteriophage PRD1)
Target Sequence
ANQQIGGSTVTYNGAIPMGGPVAINSVIEIAGTEVLVDLKLDYATGKISGVQTLYIDLRDFLGDVTVTMPDTGQRITARAGTQGYYPVLSTNLMKFIVSATIDGKFPMNFINFPIALGVWPSGIKGDKGDPGAPGPAGGTVVVEDSGASFGESLLDTTSEPGKILVKRISGGSGITVTDYGDQVEIEASGGGGGGGGVTDALSLMYSTSTGGPASIAANALTDFDLSGALTVNSVGTGLTKSAAGIQLAAGKSGLYQITMTVKNNTVTTGNYLLRVKYGSSDFVVACPASSLTAGGTISLLIYCNVLGVPSLDVLKFSLCNDGAALSNYIINITAAKIN
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
In association with P31 and P2, forms the spike complexes located at the 5-fold vertices of the capsid. Essential for viral infectivity.
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
40.3 kDa
References & Citations
"Assembly of bacteriophage PRD1 spike complex: role of the multidomain protein P5." Caldentey J., Tuma R., Bamford D.H. Biochemistry 39:10566-10573 (2000)
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 of Mature Protein
Available Sizes
Frequently Asked Questions
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