Recombinant Human herpesvirus 6B G-protein coupled receptor (U12), partial

CAT:
399-GTR04836725
Size:
10 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human herpesvirus 6B G-protein coupled receptor (U12), partial

  • Abbreviation:

    Recombinant Human herpesvirus 6B G-protein coupled receptor protein, partial

  • Gene Name:

    U12

  • UniProt:

    Q9QJ51

  • Expression Region:

    1-39aa

  • Organism:

    Human herpesvirus 6B (strain Z29) (HHV-6 variant B) (Human B lymphotropic virus)

  • Target Sequence:

    MDTVIELSKLLHDEEFKDNASCTSTPTLKTARIIESAVT

  • Tag:

    N-terminal 6xHis-KSI-tagged

  • Type:

    Developed Protein

  • Source:

    E.coli

  • Field of Research:

    Others

  • 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:

    19.6 kDa

  • References & Citations:

    "A strongly immunoreactive virion protein of human herpesvirus 6 variant B strain Z29: identification and characterization of the gene and mapping of a variant-specific monoclonal antibody reactive epitope." Pellett P.E., Sanchez-Martinez D., Dominguez G., Black J.B., Anton E., Greenamoyer C., Dambaugh T.R. Virology 195:521-531 (1993)

  • 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