ELISA Recombinant Zaire ebolavirus RNA-directed RNA polymerase L(L),partial

>Several Other Quantitys Are Also Available. Please Inquire. DefaµLt Quantity: 200µg Updated Date: Stock Protein updated on 20171018 Research areas: Others Target / Protein: L Biologically active: Not Tested Expression system: E.coli Species of origin: Zaire ebolavirus (strain Kikwit-95) (ZEBOV) Delivery time: 3-7 business days Uniprot ID: Q6V1Q2 AA Sequence: RGSSFVTDLEKYNLAFRYEFTAPFIEYCNRCYGVKNVFNWMHYTIPQCYMHVSDYYNPPHNLTLENRDNPPEGPSSYRGHMGGIEGLQQKLWTSISCAQISLVEIKTGFKLRSAVMGDNQCITVLSVFPLETDADEQEQSAEDNAARVAASLAKVTSACGIFLKPDETFVHSGFIYFGKKQYLNG Tag info: N-terminal 10xHis-tagged and C-terminal Myc-tagged Expression Region: 625-809aa Protein length: Partial MW: 27.9 kDa Alternative Name(s): Large structural protein Relevance: RNA-directed RNA polymerase that catalyzes the transcription of viral mRNAs, their capping and polyadenylation. The template is composed of the viral RNA tightly encapsidated by the nucleoprotein (N). The viral polymerase binds to the genomic RNA at the 3' leader promoter, and transcribes subsequently all viral mRNAs with a decreasing efficiency. The first gene is the most transcribed, and the last the least transcribed. The viral phosphoprotein acts as a processivity factor. Capping is concommitant with initiation of mRNA transcription. Indeed, a GDP polyribonucleotidyl transferase (PRNTase) adds the cap structure when the nascent RNA chain length has reached few nucleotides. Ribose 2'-O methylation of viral mRNA cap precedes and facilitates subsequent guanine-N-7 methylation, both activities being carried by the viral polymerase. Polyadenylation of mRNAs occur by a stuttering mechanism at a slipery stop site present at the end viral genes. After finishing transcription of a mRNA, the polymerase can resume transcription of the downstream gene. Reference: 0 Purity: Greater than 85% 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.