- ￥1280 - 9776
- AntibodySystem
- France
- YVV17702
- 2025年12月06日
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- 详细信息
- 文献和实验
- 技术资料
- 保存条件：
-20℃
- 保质期：
12 months
- 英文名：
Recombinant Mojiang virus/MojV F/Fusion glycoprotein F0 Protein, N-His
- 供应商：
武汉益普生物科技有限公司
- 规格：
50μg/100μg/1mg
| 规格： | 50μg | 产品价格： | ￥1280.0 |
|---|---|---|---|
| 规格： | 100μg | 产品价格： | ￥1880.0 |
| 规格： | 1mg | 产品价格： | ￥9776.0 |
| 产品名 | Recombinant Mojiang virus/MojV F/Fusion glycoprotein F0 Protein, N-His |
| 货号 | YVV17702 |
| 别名 | Fusion glycoprotein F0, F, MojVGP4 |
| 表达系统 | E. coli |
| Accession号 | W8SKT3 |
| 种属 | Mojiang virus |
| 蛋白长度 | Gly130-Thr489 |
| 预测分子量 | 41.56 kDa |
| 性质 | Recombinant |
| 内毒素水平 | Please contact with the lab for this information. |
| 纯度 | >90% as determined by SDS-PAGE. |
| 应用 | ELISA, Immunogen, SDS-PAGE, WB, Bioactivity testing in progress |
| 状态 | Lyophilized |
| 保存溶液 | Lyophilized from a solution in PBS pH 7.4, 0.02% NLS, 1mM EDTA, 4% Trehalose, 1% Mannitol. |
| 运输 | In general, proteins are provided as lyophilized powder/frozen liquid. They are shipped out with dry ice/blue ice unless customers require otherwise. |
| 稳定性和存储 | Use a manual defrost freezer and avoid repeated freeze thaw cycles. Store at 2 to 8°C for frequent use. Store at -20 to -80°C for twelve months from the date of receipt. |
| 说明 | For research use only. |
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文献和实验Genetic Engineering and Chemical Conjugation of Potato Virus X
Here we report the genetic engineering and chemical modification of potato virus X (PVX) for the presentation of various peptides, proteins, and fluorescent dyes, or other chemical modifiers. Three different ways of genetic engineering
Functional Analysis of the N-Linked Glycans Within the Fusion Protein of Respiratory Syncytial Virus
The respiratory syncytial virus fusion (F) protein is initially expressed as a single polypeptide chain (F0). The F0 subsequently undergoes posttranslational cleavage-by-cell protease activity to produce the F1 and F2 subunits
Expression, Glycosylation, and Modification of the Spike (S) Glycoprotein of SARS CoV
glycoprotein can be deduced from its sensitivity to hydrolysis by endoglycosidase H (EndoH) or N -glycosidase F (N-Gly F). A fully matured S glycoprotein will be modified with complex oligosaccharides which makes it resistant to cleavage by EndoH but not by N
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