Recombinant strain ZH-548 M12 Nucleoprotein (N)

• Product Name Alternative:

  Nucleocapsid protein

• Abbreviation:

  Recombinant Rift valley fever virus N protein

• Gene Name:

  N

• UniProt:

  P21700

• Expression Region:

  1-245aa

• Organism:

  Rift valley fever virus (strain ZH-548 M12) (RVFV)

• Target Sequence:

  MDNYQELRVQFAAQAVDRNEIEQWVREFAYQGFDARRVIELLKQYGGADWEKDAKKMIVLALTRGNKPRRMMMKMSKEGKATVEALINKYKLKEGNPSRDELTLSRVAAALAGWTCQALVVLSEWLPVTGTTMDGLSPAYPRHMMHPSFAGMVDPSLPGDYLRAILDAHSLYLLQFSRVINPNLRGRTKEEVAATFTQPMNAAVNSNFISHEKRREFLKAFGLVDSNGKPSAAVMAAAQAYKTAA

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Baculovirus

• Field of Research:

  Others

• Relevance:

  Encapsidates the genomic RNA, protecting it from nucleases. Displays high affinity for single-stranded nucleic acid. The encapsidated genomic RNA is termed the nucleocapsid (NC) . The ribonucleoprotein has a non-helical structure. Serves as template for viral transcription and replication. After replication, the nucleocapsid is recruited to the host Golgi apparatus by glycoprotein Gn for packaging into virus particles

• 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:

  30.2

• 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:

  Full Length