CUSABIO expressed the human coronavirus OC43 (HCoV-OC43) spike glycoprotein (S) amino acid residues Val15-Lys344 carrying an N-terminal 6xHis-tag in the yeast. The product is the recombinant partial-length HCoV-OC43-S protein. Its purity is greater than 90% determined by SDS-PAGE. The observed molecular mass was approximately 44 kDa, slightly higher than the calculated one (39.62 kDa) due to glycosylation. In addition to being the immunogen for specific antibody production, this recombinant HCoV-OC43-S protein also may be used in the studies of the microbiology research area.
||Greater than 90% as determined by SDS-PAGE.
||S; 3Spike glycoprotein; S glycoprotein; E2; Peplomer protein) [Cleaved into: Spike protein S1; Spike protein S2; Spike protein S2']
||Human coronavirus OC43 (HCoV-OC43)
|Target Protein Sequence
Note: The complete sequence including tag
sequence, target protein sequence and linker sequence could be provided upon request.
Liquid or Lyophilized powder
Note: We will preferentially ship the format that
we have in stock, however, if you have any special requirement for the format, please remark your
requirement when placing the order, we will prepare according to your demand.
|| If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol.
Note: If you have any special requirement for the
glycerol content, please remark when you place the order.
If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer,
6% Trehalose, pH 8.0.
||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.
||Store at -20°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw
||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.
||3-7 business days
||Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
|Datasheet & COA
|| Please contact us to get it.