Recombinant Vaccinia virus Protein A27 (VACWR150)

• Product Name Alternative:

  /

• Abbreviation:

  Recombinant Vaccinia virus VACWR150 protein

• Gene Name:

  VACWR150

• UniProt:

  P11258

• Expression Region:

  1-110aa

• Organism:

  Vaccinia virus (strain Western Reserve) (VACV) (Vaccinia virus (strain WR) )

• Target Sequence:

  MDGTLFPGDDDLAIPATEFFSTKAAKKPEAKREAIVKADEDDNEETLKQRLTNLEKKITNVTTKFEQIEKCCKRNDEVLFRLENHAETLRAAMISLAKKIDVQTGRRPYE

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Structural protein involved in the envelopment of mature virion (MV) to form the wrapped virion (WV) . The wrapping consists of the addition of Golgi membranes to the mature virion. Participates in mature virion (MV) 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:

  17.6 kDa

• References & Citations:

  "The vaccinia virus A27L protein is needed for the microtubule-dependent transport of intracellular mature virus particles." Sanderson C.M., Hollinshead M., Smith G.L. J. Gen. Virol. 81:47-58 (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