Recombinant Vaccinia virus Intermediate transcription factor 3 large subunit (VITF3L)

Product Specifications

Product Name Alternative

(VITF-3 45 kDa subunit)

Abbreviation

Recombinant Vaccinia virus VITF3L protein

Gene Name

VITF3L

UniProt

P20998

Expression Region

1-382aa

Organism

Vaccinia virus (strain Copenhagen) (VACV)

Target Sequence

MDNLFTFLHEIEDRYARTIFNFHLISCDEIGDIYGLMKERISSEDMFDNIVYNKDIHHAIKKLVYCDIQLTKHIINQNTYPVFNDSSQVKCCHYFDINSDNSNISSRTVEIFEREKSSLVSYIKTTNKKRKVNYGEIKKTVHGGTNANYFSGKKSDEYLSTTVRSNINQPWIKTISKRMRVDIINHSIVTRGKSSILQTIEIIFTNRTCVKIFKDSTMHIILSKDKDEKGCIHMIDKLFYVYYNLFLLFEDIIQNEYFKEVANVVNHVLTATALDEKLFLIKKMAEHDVYGVSNFKIGMFNLTFIKSLDHTVFPSLLDEDSKIKFFKGKKLNIVALRSLEDCINYVTKSENMIEMMKERSTILNSIDIETESVDRLKELLLK

Tag

C-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Acts with RNA polymerase to initiate transcription from intermediate gene promoters.

Endotoxin

Not test

Purity

Greater than 90% 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

51.5 kDa

References & Citations

"Colocalization of transcription and translation within cytoplasmic poxvirus factories coordinates viral expression and subjugates host functions." Katsafanas G.C., Moss B. Cell Host Microbe 2:221-228 (2007)

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.