Recombinant Influenza A H5N1 (A/Anhui/1/2005) Hemagglutinin / HA Protein (His Tag)

Name: Recombinant Influenza A H5N1 (A/Anhui/1/2005) Hemagglutinin / HA Protein (His Tag)
Brand: Beta LifeScience
SKU: BLPSN-5211
Availability: InStock

Collections: Featured viral antigens molecules, Influenza a/b antigen, Recombinant proteins, Viral antigen

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Product Overview

Tag	His
Host Species	Influenza A H5N1
Description	The extracellular domain of Influenza A virus (A/Anhui/1/2005(H5N1) (ABD28180.1) hemagglutinin (Met 1-Gln 527,Ala 150Val) with cleavage site mutated (RERRRKR-†’TETR, HA1+HA2, uncleaved) was produced with the bacteriophage T4 fibritin and a His tag at the C-terminus.
Source	Insect Cells
Predicted N Terminal	Asp 17
AA Sequence	Met 1-Gln 527,Ala 150Val
Molecular Weight	The secreted recombinant hemagglutinin of Influenza A virus (A/Anhui/1/ 2005(H5N1) comprises 557 amino acids with the predicted molecular mass of 63 kDa. As a result of glycosylation, it migrates as an approximately 66 kDa band in SDS-PAGE under reducing conditions.This recombinant HA proteins are polymers based on HPLC analysis (data not shown).
Purity	Greater than 90% as determined by SDS-PAGE
Endotoxin	< 1.0 EU per μg of the protein as determined by the LAL method
Formulation	This product was lyophilized from sterile 20mM Tris, 500 mM NaCl, 10% glycerol, pH 7.4.
Stability	Recombinant antigens are stable for up to 1 year from date of receipt at -80°C
Applications	ELISA; immunogen; WB, etc.
Usage	For Research Use Only
Storage	Store it under sterile conditions at -20°C to -80°C. It is recommended that the protein be aliquoted for optimal storage. Please avoid repeated freeze-thaw cycles.

FAQs

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Proteins are sensitive to heat, and freeze-drying can preserve the activity of the majority of proteins. It improves protein stability, extends storage time, and reduces shipping costs. However, freeze-drying can also lead to the loss of the active portion of the protein and cause aggregation and denaturation issues. Nonetheless, these adverse effects can be minimized by incorporating protective agents such as stabilizers, additives, and excipients, and by carefully controlling various lyophilization conditions.

Commonly used protectant include saccharides, polyols, polymers, surfactants, some proteins and amino acids etc. We usually add 8% (mass ratio by volume) of trehalose and mannitol as lyoprotectant. Trehalose can significantly prevent the alter of the protein secondary structure, the extension and aggregation of proteins during freeze-drying process; mannitol is also a universal applied protectant and fillers, which can reduce the aggregation of certain proteins after lyophilization.

Our protein products do not contain carrier protein or other additives (such as bovine serum albumin (BSA), human serum albumin (HSA) and sucrose, etc., and when lyophilized with the solution with the lowest salt content, they often cannot form A white grid structure, but a small amount of protein is deposited in the tube during the freeze-drying process, forming a thin or invisible transparent protein layer.

Reminder: Before opening the tube cap, we recommend that you quickly centrifuge for 20-30 seconds in a small centrifuge, so that the protein attached to the tube cap or the tube wall can be aggregated at the bottom of the tube. Our quality control procedures ensure that each tube contains the correct amount of protein, and although sometimes you can't see the protein powder, the amount of protein in the tube is still very precise.

To learn more about how to properly dissolve the lyophilized recombinant protein, please visit Lyophilization FAQs.