Recombinant Vaccinia virus 14 kDa fusion protein (A27L)

• Product Name Alternative:

  A27L14 kDa fusion protein

• Abbreviation:

  Recombinant Vaccinia virus A27L protein

• Gene Name:

  A27L

• UniProt:

  P20535

• Expression Region:

  1-110aa

• Organism:

  Vaccinia virus (strain Copenhagen) (VACV)

• Target Sequence:

  MDGTLFPGDDDLAIPATEFFSTKADKKPEAKREAIVKADEDDNEETLKQRLTNLEKKITNVTTKFEQIEKCCKRNDEVLFRLENHAETLRAAMISLAKKIDVQTGRRPYE

• Tag:

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

• Type:

  In Stock Protein

• Source:

  Baculovirus

• Field of Research:

  Others

• Relevance:

  Structural protein involved in the envelopment of mature virion to form the wrapped virion. The wrapping consists of the addition of Golgi membranes to the mature virion. Participates in mature virion movement within the infected cell. May play an indirect role in MV-cell fusion.

• 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:

  16.6 kDa

• References & Citations:

  "Appendix to 'The complete DNA sequence of vaccinia virus'." Goebel S.J., Johnson G.P., Perkus M.E., Davis S.W., Winslow J.P., Paoletti E. Virology 179:517-563 (1990)

• 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