Recombinant African swine fever virus Minor capsid protein p17 (Ba71V-107)

• Product Name Alternative:

  Ba71V-107; D117L; Major structural protein p17

• Abbreviation:

  Recombinant African swine fever virus Ba71V-107 protein

• Gene Name:

  Ba71V-107

• UniProt:

  Q89424

• Expression Region:

  1-117aa

• Organism:

  African swine fever virus (strain Badajoz 1971 Vero-adapted) (Ba71V) (ASFV)

• Target Sequence:

  MDTETSPLLSHNLSTREGIKQSTQGLLAHTIARYPGTTAILLGILILLVIILIIVAIVYYNRSVDCKSSMPKPPPSYYVQQPEPHHHFPVFFRKRKNSTSLQSHIPSDEQLAELAHS

• Tag:

  N-terminal 10xHis-tagged

• Type:

  CF Transmembrane Protein & In Stock Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Others

• Relevance:

  Essential for the correct processing of both structural polyproteins and for the maturation of viral precursor membranes at the viral factories.

• 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:

  19.2 kDa

• References & Citations:

  "African swine fever virus protein p17 is essential for the progression of viral membrane precursors toward icosahedral intermediates." Suarez C., Gutierrez-Berzal J., Andres G., Salas M.L., Rodriguez J.M. J. Virol. 84:7484-7499 (2010)

• 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