Recombinant Bovine viral diarrhea virus Genome polyprotein, partial

• Product Name Alternative:

  NS5B

• Abbreviation:

  Recombinant Bovine viral diarrhea virus Genome polyprotein, partial

• UniProt:

  Q01499

• Expression Region:

  1-168aa

• Organism:

  Bovine viral diarrhea virus (strain SD-1) (BVDV) (Mucosal disease virus)

• Target Sequence:

  MELITNELLYKTYKQKPVGVEEPVYDQAGNPLFGERGAIHPQSTLKLPHKRGERNVPTSLASLPKRGDCRSGNSKGPVSGIYLKPGPLFYQDYKGPVYHRAPLELFEEGSMCETTKRIGRVTGSDGKLYHIYICIDGCITVKSATRSHQRVLRWVHNRLDCPLWVTSC

• Tag:

  N-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  Baculovirus

• Field of Research:

  Others

• Relevance:

  Initial binding to target cell probably involves interaction of E with glycosaminoglycans. E1 and/or E2 are responsible of cell attachment with CD46 and subsequent fusion after internalization of the virion by endocytosis.

• 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:

  21.4 kDa

• References & Citations:

  "Molecular cloning and nucleotide sequence of a pestivirus genome, noncytopathic bovine viral diarrhea virus strain SD-1." Deng R., Brock K.V. Virology 191:867-869 (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