Recombinant Vaccinia virus Protein A56 (HA), partial

• Product Name Alternative:

  Hemagglutinin

• Abbreviation:

  Recombinant Vaccinia virus HA protein, partial

• Gene Name:

  HA

• UniProt:

  P20978

• Expression Region:

  17-279aa

• Organism:

  Vaccinia virus (strain Copenhagen) (VACV)

• Target Sequence:

  TPFPQTSKKIGDDATLSCNRNNTNDYVVMSAWYKEPNSIILLAAKSDVLYFDNYTKDKISYDSPYDDLVTTITIKSLTARDAGTYVCAFFMTSPTNDTDKVDYEEYSTELIVNTDSESTIDIILSGSTHSPETSSEKPDYIDNSNCSSVFEIATPEPITDNVEDHTDTVTYTSDSINTVSATSGESTTDETPEPITDKEEDHTVTDTVSYTTVSTSSGIVTTKSTTDDADLYDTYNDNDTVPSTTVGSSTTSISNYKTKDFVE

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Immunology

• Relevance:

  Prevents cell to cell fusion by interacting with and directing the viral K2 protein on the host plasma membrane. The A56-K2 complex associates with components of the entry fusion complex (EFC) presumably to avoid superinfection and syncytium formation. Via its interaction with C3/VCP protein, protects the infected cell and probably also the extracellular enveloped virus from complement attack (By similarity) .

• 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:

  31.6 kDa

• 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:

  Partial