Recombinant Enterobacteria phage PRD1 Spike protein P5 (V)

• Product Name Alternative:

  (Protein P5)

• Abbreviation:

  Recombinant Enterobacteria phage PRD1 Spike protein P5

• Gene Name:

  V

• UniProt:

  P22536

• Expression Region:

  2-340aa

• Organism:

  Enterobacteria phage PRD1 (Bacteriophage PRD1)

• Target Sequence:

  ANQQIGGSTVTYNGAIPMGGPVAINSVIEIAGTEVLVDLKLDYATGKISGVQTLYIDLRDFLGDVTVTMPDTGQRITARAGTQGYYPVLSTNLMKFIVSATIDGKFPMNFINFPIALGVWPSGIKGDKGDPGAPGPAGGTVVVEDSGASFGESLLDTTSEPGKILVKRISGGSGITVTDYGDQVEIEASGGGGGGGGVTDALSLMYSTSTGGPASIAANALTDFDLSGALTVNSVGTGLTKSAAGIQLAAGKSGLYQITMTVKNNTVTTGNYLLRVKYGSSDFVVACPASSLTAGGTISLLIYCNVLGVPSLDVLKFSLCNDGAALSNYIINITAAKIN

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  In association with P31 and P2, forms the spike complexes located at the 5-fold vertices of the capsid. Essential for viral infectivity.

• 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:

  35.8 kDa

• References & Citations:

  "Assembly of bacteriophage PRD1 spike complex: role of the multidomain protein P5." Caldentey J., Tuma R., Bamford D.H. Biochemistry 39:10566-10573 (2000)

• 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 of Mature Protein