Recombinant Escherichia phage lambda Capsid decoration protein (D), partial

Product Specifications

Product Name Alternative

Auxiliary protein D Gene product D Major capsid protein D

Abbreviation

Recombinant Escherichia phage lambda Capsid decoration protein, partial

Gene Name

UniProt

P03712

Expression Region

1-56aa

Organism

Escherichia phage lambda (Bacteriophage lambda)

Target Sequence

MTSKETFTHYQPQGNSDPAHTATAPGGLSAKAPAMTPLMLDTSSRKLVAWDGTTDG

Tag

N-terminal GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Cardiovascular

Relevance

Stabilizes the expansion of the capsid head shell after genome packaging. The packaging of viral genome in the procapsid triggers a dramatic reconfiguration of the capsid shell, expanding from roughly 50nm to 60nm while the capsid thickness decreases. 415 capsid decoration protein molecules cooperatively bind the expanded capsid, thereby stabilizing the mature capsid shell.

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

32.5 kDa

References & Citations

"Bacteriophage lambda stabilization by auxiliary protein gpD: timing, location, and mechanism of attachment determined by cryo-EM." Lander G.C., Evilevitch A., Jeembaeva M., Potter C.S., Carragher B., Johnson J.E. Structure 16:1399-1406 (2008)

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.