Recombinant Avian infectious bronchitis virus Non-structural protein 5a (5a)
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Avian infectious bronchitis virus Non-structural protein 5a (5a)
Product Name Alternative:
(ns5a) (Accessory protein 5a)
Abbreviation:
Recombinant Avian infectious bronchitis virus Non-structural protein 5a
Gene Name:
5a
UniProt:
Q5I5X4
Expression Region:
1-65aa
Organism:
Avian infectious bronchitis virus (strain M41) (IBV)
Target Sequence:
MKWLTSFVRAVISCYKPLLLTQLRVLDRLILDHGPKHILTCVRCVILFQLDLVYRLAYTPTQSLV
Tag:
N-terminal 6xHis-SUMO-tagged
Type:
In Stock Protein
Source:
E.coli
Field of Research:
Microbiology
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:
20.5 kDa
References & Citations:
"Comparisons of envelope through 5B sequences of infectious bronchitis coronaviruses indicates recombination occurs in the envelope and membrane genes." Brooks J.E., Rainer A.C., Parr R.L., Woolcock P., Hoerr F., Collisson E.W. Virus Res. 100:191-198 (2004)
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