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

UniProt

P22536

Expression Region

2-340aa

Organism

Enterobacteria phage PRD1 (Bacteriophage PRD1)

Target Sequence

ANQQIGGSTVTYNGAIPMGGPVAINSVIEIAGTEVLVDLKLDYATGKISGVQTLYIDLRDFLGDVTVTMPDTGQRITARAGTQGYYPVLSTNLMKFIVSATIDGKFPMNFINFPIALGVWPSGIKGDKGDPGAPGPAGGTVVVEDSGASFGESLLDTTSEPGKILVKRISGGSGITVTDYGDQVEIEASGGGGGGGGVTDALSLMYSTSTGGPASIAANALTDFDLSGALTVNSVGTGLTKSAAGIQLAAGKSGLYQITMTVKNNTVTTGNYLLRVKYGSSDFVVACPASSLTAGGTISLLIYCNVLGVPSLDVLKFSLCNDGAALSNYIINITAAKIN

Tag

C-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

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 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

35.8 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.