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MERS Coronavirus Envelope (HSZ-Cc) Recombinant Protein
SKU: orb1231109
Featured
Description
Research Area
,Infectious Disease
Images & Validation
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Item 1 of 1
Key Properties
−| Source | bacteria |
|---|---|
| Target | E |
| Tag | N-Term MBP Uncleaved |
| MW | Mono-Isotopic Mass: 53, 559.22 daltons Average Mass: 53, 595.15 daltons |
| Purity | Amylose Resin (0.8) |
| Protein Sequence | Native Sequence:MKIEEGKLVIWINGDKGYNGLAEVGKKFEKDTGIKVTVEHPDKLEEKFPQVAATGDGPDIIFWAHDRFGGYAQSGLLAEITPDKAFQDKLYPFTWDAVRYNGKLIAYPIAVEALSLIYNKDLLPNPPKTWEEIPALDKELKAKGKSALMFNLQEPYFTWPLIAADGGYAFKYENGKYDIKDVGVDNAGAKAGLTFLVDLIKNKHMNADTDYSIAEAAFNKGETAMTINGPWAWSNIDTSKVNYGVTVLPTFKGQPSKPFVGVLSAGINAASPNKELAKEFLENYLLTDEGLEAVNKDKPLGAVALKSYEEELVKDPRIAATMENAQKGEIMPNIPQMSAFWYAVRTAVINAASGRQTVDEALKDAQTNSSSNNNNNNNNNNLGDDDDKVPEFLEVLFQGPLGSMLPFVQERIGLFIVNFFIFTVVCAITLLVCMAFLTATRLCVQCMTGFNTLLVQPALYLYNTGRSVYVKFQDSKPPLPPDEWVAmino acids M1 – V82 (end).Residue M404 of the fusion protein is equivalent to M1 of the native enzyme.The MBP tag is located at residues 1 – 367.Protease Cleavage:PreScission (LEVLFQGP) residues 393 – 400 |
Storage & Handling
−| Storage | Store at -70 °C. Avoid repeated freeze-thaw cycles. |
|---|---|
| Form/Appearance | Liquid |
| Buffer/Preservatives | 50 mM Tris-HCl pH 7.5, 270 mM Sucrose, 150 mM NaCl, 0.1 mM EGTA, 0.1 % 2-mercaptoethanol, 0.03 % Brij-35 |
| Concentration | batch dependent |
| Expiration Date | 6 months from date of receipt. |
| Disclaimer | For research use only |
Alternative Names
−MERS-CoV-HSZ-Cc-E Protein, E Protein MERS-CoV-HSZ-Cc, Envelope Protein MERS-CoV-HSZ-Cc, MERS-CoV HSZ-Cc Envelope Protein
Similar Products
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MERS Coronavirus Envelope (HSZ-Cc) Recombinant Protein [orb1231081]
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Mono-Isotopic Mass: 36, 154.49 daltons Average Mass: 36, 178.40 daltons
bacteria
0.1 mg
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Quick Database Links
UniProt Details
− No UniProt data available
NCBI Reference Sequences
−Associated Accession Numbers
Curated reference sequences for the gene transcript and protein product| RefSeq | AGV08472.1 |
|---|
Protocol Information
Protein Handling and Storage Guide
Protein Handling Guide
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