See Below for Detailed Description
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>Several Other Sizes Are Also Available. Please Inquire. Default Size: 200ug
Updated Date: Stock Protein updated on 20170405
Research areas: Others
Target / Protein: HE
Biologically active: Not Tested
Expression system: Yeast
Species of origin: Bos taurus (Bovine)
Delivery time: 3-7 business days
Uniprot ID: P15776
AA Sequence: FDNPPTNVVSHLNGDWFLFGDSRSDCNHVVNTNPRNYSYMDLNPALCDSGKISSKAGNSIFRSFHFTDFYNYTGEGQQIIFYEGVNFTPYHAFKCTTSGSNDIWMQNKGLFYTQVYKNMAVYRSLTFVNVPYVYNGSAQSTALCKSGSLVLNNPAYIAREANFGDYYYKVEADFYLSGCDEYIVPLCIFNGKFLSNTKYYDDSQYYFNKDTGVIYGLNSTETITTGFDFNCHYLVLPSGNYLAISNELLLTVPTKAICLNKRKDFTPVQVVDSRWNNARQSDNMTAVACQPPYCYFRNSTTNYVGVYDINHGDAGFTSILSGLLYDSPCFSQQGVFRYDNVSSVWPLYSYGRCPTAADINTPDVPICVYDPLPLILLGILLGVAVIIIVVLLLYFMVDNGTRLHDA
Tag info: N-terminal 6xHis-tagged
Expression Region: 19-424aa
Protein length: Full Length
MW: 47.7 kDa
Alternative Name(s): E3 glycoprotein
Relevance: Structural protein that makes short spikes at the surface of the virus. Contains receptor binding and receptor-destroying activities. Mediates de-O-acetylation of N-acetyl-9-O-acetylneuraminic acid, which is probably the receptor determinant recognized by the virus on the surface of erythrocytes and susceptible cells. This receptor-destroying activity is important for virus release as it probably helps preventing self-aggregation and ensures the efficient spread of the progeny virus from cell to cell. May serve as a secondary viral attachment protein for initiating infection, the spike protein being the major one. Ses to be a 'luxury' protein that is not absolutely necessary for virus infection in culture. However, its presence in the virus may alter its pathogenicity. May become a target for both the humoral and the cellular branches of the immune syst.
Reference: Structure and orientation of expressed bovine coronavirus hemagglutinin-esterase protein.Kienzle T.E., Abraham S., Hogue B.G., Brian D.A.J. Virol. 64:1834-1838(1990)
Purity: Greater than 90% as determined by SDS-PAGE.
Storage: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.