Recombinant Feline immunodeficiency virus Gag polyprotein (gag), partial

• Abbreviation:

  Recombinant Feline immunodeficiency virus Gag polyprotein, partial

• Gene Name:

  Gag

• UniProt:

  P16087

• Expression Region:

  1-135aa

• Organism:

  Feline immunodeficiency virus (isolate Petaluma) (FIV)

• Target Sequence:

  MGNGQGRDWKMAIKRCSNVAVGVGGKSKKFGEGNFRWAIRMANVSTGREPGDIPETLDQLRLVICDLQERREKFGSSKEIDMAIVTLKVFAVAGLLNMTVSTAAAAENMYSQMGLDTRPSMKEAGGKEEGPPQAY

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Microbiology

• Relevance:

  Matrix protein p15 forms the outer shell of the core of the virus, lining the inner surface of the viral membrane.; Capsid protein p24 forms the conical core of the virus that encapsulates the genomic RNA-nucleocapsid complex.; Nucleocapsid protein p13 encapsulates and protects viral dimeric unspliced (genomic) RNA. Binds these RNAs through its zinc fingers.

• 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:

  22.1 kDa

• References & Citations:

  "Biophysical characterization and crystal structure of the Feline Immunodeficiency Virus p15 matrix protein." Serriere J., Robert X., Perez M., Gouet P., Guillon C. Retrovirology 10:64-64 (2013)

• 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