ELISA Recombinant Bovine coronavirus Hemagglutinin-esterase(HE)

>Several Other Quantitys Are Also Available. Please Inquire. DefaµLt Quantity: 200µg 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: FµLl 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 cµLture. However, its presence in the virus may alter its pathogenicity. May become a target for both the humoral and the cellµLar 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.