Recombinant Torque teno virus Probable protein VP2 (ORF2/3)

• Product Name Alternative:

  (ORF2/3 protein)

• Abbreviation:

  Recombinant Torque teno virus ORF2/3 protein

• Gene Name:

  ORF2/3

• UniProt:

  P0C674

• Expression Region:

  1-286aa

• Organism:

  Torque teno virus (isolate Human/Japan/TRM1/1999) (TTV) (Torque teno virus genotype 1a)

• Target Sequence:

  MWTPPRNDQQYLNWQWYSSILSSHAAMCGCPDAVAHFNHLASVLRAPQNPPPPGPQRNLPLRRLPALPAAPEAPGDRAPWPMAGGAEGEDGGAGGDADHGGAAGGPEDADLLDAVAAAETLLEIPAKKPTPRAIESLEAYKSLTRNTTHRNSHSIPGTSDVASLARKLFRECNNNQQLLTFFQQAARDPGGTPRCTTPAKKGSKKKAYFSPQSSSSDESPRGKTRSRRKAGRKAQRKRRRPSPSSSSSSCSNSESWESNSDSCSTKSKKSTKIKISTLPCYQGGGI

• Tag:

  N-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  Baculovirus

• Field of Research:

  Others

• Endotoxin:

  Not test

• 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:

  33.1 kDa

• References & Citations:

  "Phosphorylation of serine-rich protein encoded by open reading frame 3 of the TT virus genome." Asabe S., Nishizawa T., Iwanari H., Okamoto H. Biochem. Biophys. Res. Commun. 286:298-304 (2001)

• 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