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Recombinant Vaccinia virus 14 kDa fusion protein (A27L)

Product Specifications

Abbreviation

Recombinant Vaccinia virus A27L protein

Gene Name

A27L

UniProt

P26312

Expression Region

1-136aa

Organism

Vaccinia virus (strain WR 65-16) (VACV)

Target Sequence

MLEFFRPPRARSPRELVQLLPEAWTTSRSSTGSANPSASRKPARYPRIHAPELQSGEARWPLWSRIRPLEDPLKQRLTNLEKKITNVTTKFEQIEKCCKRNDEVLFRLENHAETLRAAMISLAKKIDVQTGRRPYE

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

This protein appears to play an important role in virus penetration at the level of cell fusion. The N-terminal proximal region is essential for fusion ability. Essential in fusing the outermost of the two Golgi-derived membranes enveloping the virus with the plasma membrane, and in its subsequent release extracellularly.

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

19.9 kDa

References & Citations

"Vaccinia virus induces cell fusion at acid pH and this activity is mediated by the N-terminus of the 14-kDa virus envelope protein." Gong S., Lai C., Esteban M. Virology 178:81-91 (1990)

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

Curated Selection

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