Recombinant Porcine reproductive and respiratory syndrome viru Glycoprotein 2a (GP2a), partial

• Product Name Alternative:

  Protein GP2a; GP2

• Abbreviation:

  Recombinant Porcine reproductive and respiratory syndrome virus GP2a protein, partial

• Gene Name:

  GP2a

• UniProt:

  A0MD30

• Expression Region:

  36-207aa

• Organism:

  Porcine reproductive and respiratory syndrome virus (isolate Pig/United States/SD 01-08/2001) (PRRSV)

• Target Sequence:

  LGSPSQDGYWSFFSEWFAPRFSVRALPFTLPNYRRSYESLLPNCRPDVPQFAFKHPLGILWHMRVSHLIDEMVSRRIYQTMEHSGQAAWKYVVGEATLTKLSKLDIVTHFQHLAAVEADSCRFLSSRLVMLKNLAVGNVSLQYNTTLDRVELIFPTPGTRPKLTDFRQWLIS

• Tag:

  C-terminal Twin-Strep-tagged

• Type:

  Developed Protein

• Source:

  Mammalian cell

• Field of Research:

  Others

• Relevance:

  Minor envelope protein. Along with GP4, serves as the viral attachment protein responsible for mediating interactions with CD163 thereby playing a role in virus entry into susceptible host cells.1 Publication

• 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:

  22.9 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