Recombinant Vaccinia virus Envelope protein H3 (OPG108) (X27S, X28S, X29S), partial

• Product Name Alternative:

  (Ag35) (Virion envelope protein p35) (Fragments)

• Abbreviation:

  Recombinant Vaccinia virus Envelope protein H3 (OPG108) protein (X27S, X28S, X29S), partial

• Gene Name:

  OPG108

• UniProt:

  P30895

• Expression Region:

  1-56aa (X27S, X28S, X29S)

• Organism:

  Vaccinia virus (strain L-IVP) (VACV)

• Target Sequence:

  PEKRNVVVVKDDPDHYKDYAHDKKIDSSSRFIITGNKVKTEKINRQILDNAAKYVE

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Envelope protein that binds to heparan sulfate on the cell surface and might provide virion attachment to target cell.

• 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:

  7.5 kDa

• References & Citations:

  "Identification of the gene for the immunodominant p35 protein from vaccinia virus." Zinov'Ev V.V., Ovechnika L.G., Matskova L.V., Balakhnin S.M., Malygin E.G., Chertov O.Y., Telezhinskaya I.N., Zaitseva E.V., Golubeva T.B. Mol. Biol. (Mosk.) 26:142-149 (1992)

• 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