Purity
Greater than 85% as determined by SDS-PAGE.
Research Area
Microbiology
Alternative Names
NS1; Initiator protein NS1; NS1; EC 3.1.21.-; EC 3.6.4.12; NCVP1; Non-capsid protein NS-1; Non-structural protein 1; Non-structural protein NS1
Species
Porcine parvovirus (strain NADL-2) (PPV)
Expression Region
277-545aa
Target Protein Sequence
TKKEVSIKCTIRDLVNKRCTSIEDWMMTDPDSYIEMMAQTGGENLIKNTLEITTLTLARTKTAYDLILEKAKPSMLPTFNISNTRTCKIFSMHNWNYIKCCHAITCVLNRQGGKRNTILFHGPASTGKSIIAQHIANLVGNVGCYNAANVNFPFNDCTNKNLIWIEEAGNFSNQVNQFKAICSGQTIRIDQKGKGSKQIEPTPVIMTTNEDITKVRIGCEERPEHTQPIRDRMLNINLTRKLPGDFGLLEETEWPLICAWLVKKGYQAT
Note: The complete sequence including tag
sequence, target protein sequence and linker sequence could be provided upon request.
Tag Info
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Form
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.
Buffer
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.
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.
Storage Condition
Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw
cycles.
Shelf Life
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.
Lead Time
Delivery time may differ from different purchasing way or location, please kindly consult your local distributors for specific delivery time.
Notes
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.
