Recombinant Severe acute respiratory syndrome coronavirus 2 Spike glycoprotein (S) (N501Y), partial (Active)

CAT:
399-GTR13816211
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Severe acute respiratory syndrome coronavirus 2 Spike glycoprotein (S) (N501Y), partial (Active)

  • Product Name Alternative:

    /

  • Abbreviation:

    Recombinant SARS-CoV-2 S protein (N501Y), partial (Active)

  • Gene Name:

    S

  • UniProt:

    P0DTC2

  • Expression Region:

    319-541aa (N501Y)

  • Organism:

    Severe acute respiratory syndrome coronavirus 2 (2019-nCoV) (SARS-CoV-2)

  • Target Sequence:

    RVQPTESIVRFPNITNLCPFGEVFNATRFASVYAWNRKRISNCVADYSVLYNSASFSTFKCYGVSPTKLNDLCFTNVYADSFVIRGDEVRQIAPGQTGKIADYNYKLPDDFTGCVIAWNSNNLDSKVGGNYNYLYRLFRKSNLKPFERDISTEIYQAGSTPCNGVEGFNCYFPLQSYGFQPTYGVGYQPYRVVVLSFELLHAPATVCGPKKSTNLVKNKCVNF

  • Tag:

    C-terminal 6xHis-mFC-tagged

  • Type:

    Active Protein & In Stock Protein & Coronavirus Protein

  • Source:

    Mammalian cell

  • Field of Research:

    Microbiology

  • Endotoxin:

    Less than 1.0 EU/μg as determined by LAL method.

  • Purity:

    Greater than 90% as determined by SDS-PAGE.

  • Activity:

    Yes

  • Bioactivity:

    Measured by its binding ability in a functional ELISA. Immobilized SARS-CoV-2-S1-RBD (N501Y) at 2 μg/ml can bind human ACE2 (CSB-MP866317HU-B), the EC50 is 2.492-4.401 ng/ml.

  • Form:

    Lyophilized powder

  • Buffer:

    Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4.

  • 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:

    55.3 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