Human Novel Coronavirus Spike glycoprotein protein

SKU: orb640277

Description

This Human Novel Coronavirus Spike glycoprotein protein spans the amino acid sequence from region 319-541aa. Purity: Greater than 90% as determined by SDS-PAGE.

Research Area

Microbiology

Images & Validation

• Application Notes:
  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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

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Key Properties

• Source: Yeast
• Biological Origin: Severe acute respiratory syndrome coronavirus 2 (2019-nCoV) (SARS-CoV-2)
• Biological Activity: ①Measured by its binding ability in a functional ELISA. Immobilized SARS-CoV-2-S1-RBD at 2 μg/ml can bind SARS-CoV-2-S Antibody, the EC50 of SARS-CoV-2-S1-RBD protein is 19.60-39.42 ng/ml. ②Measured by its binding ability in a functional ELISA. Immobilized SARS-CoV-2-S1-RBD at 5 μg/ml can bind human ACE2, the EC50 of SARS-CoV-2-S1-RBD protein is 31.80 - 44.69 ng/ml. ③Measured by its binding ability in a functional ELISA. Immobilized SARS-CoV-2-S1-RBD at 2 μg/ml can bind SARS-CoV-2-S Antibody, the EC50 of SARS-CoV-2-S1-RBD protein is 13.48-19.50 ng/ml. ④SARS-CoV-2 Spike protein RBD his/sumostar tag captured on COOH chip can bind Human ACE2 protein Fc tag with an affinity constant of 100 nM as detected by LSPR Assay. ⑤SARS-CoV-2 Spike protein RBD His/Sumostar Tag captured on COOH chip can bind SARS-CoV-2 Spike RBD Nanobody with an affinity constant of 28.2nM as detected by LSPR Assay.
• Tag: N-terminal 6xHis-sumostar-tagged
• Expression Region: 319-541aa
• Protein Length: Partial
• MW: 38.2 kDa
• Purity: Greater than 90% as determined by SDS-PAGE.
• Protein Sequence: RVQPTESIVRFPNITNLCPFGEVFNATRFASVYAWNRKRISNCVADYSVLYNSASFSTFKCYGVSPTKLNDLCFTNVYADSFVIRGDEVRQIAPGQTGKIADYNYKLPDDFTGCVIAWNSNNLDSKVGGNYNYLYRLFRKSNLKPFERDISTEIYQAGSTPCNGVEGFNCYFPLQSYGFQPTNGVGYQPYRVVVLSFELLHAPATVCGPKKSTNLVKNKCVNF

Storage & Handling

• 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℃.
• Form/Appearance: Lyophilized powder
• Buffer/Preservatives: Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 6% Trehalose, pH 8.0
• Expiration Date: 6 months from date of receipt.
• Disclaimer: For research use only

Quick Database Links

UniProt

P0DTC2