Short name= NC
Short name= Protein N
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.
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Major structural component of virions that associates with genomic RNA to form a long, flexible, helical nucleocapsid. Interaction with the M protein leads to the formation of virus particles. Binds to cellular membranes and phospholipids. Elicits cell-mediated immunity. May play roles in viral transcription and translation, and/or replication.