Recombinant Human metapneumovirus Fusion glycoprotein F0 (F), partial

• Product Name Alternative:

  (Protein F)

• Abbreviation:

  Recombinant Human metapneumovirus Fusion glycoprotein F0, partial

• Gene Name:

  F

• UniProt:

  Q6WB98

• Expression Region:

  20-102aa

• Organism:

  Human metapneumovirus (strain CAN97-83) (HMPV)

• Target Sequence:

  KESYLEESCSTITEGYLSVLRTGWYTNVFTLEVGDVENLTCSDGPSLIKTELDLTKSALRELKTVSADQLAREEQIENPRQSR

• Tag:

  C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  Baculovirus

• Field of Research:

  Others

• Relevance:

  Inactive precursor that is cleaved to give rise to the mature F1 and F2 fusion glycoproteins.

• 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:

  12.2 kDa

• References & Citations:

  "Human metapneumovirus (HMPV) binding and infection are mediated by interactions between the HMPV fusion protein and heparan sulfate." Chang A., Masante C., Buchholz U.J., Dutch R.E. J. Virol. 86:3230-3243 (2012)

• 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