Recombinant Influenza A H5N1 (A/chicken/Jilin/9/2004) Hemagglutinin / HA Protein (His Tag)

Name: Recombinant Influenza A H5N1 (A/chicken/Jilin/9/2004) Hemagglutinin / HA Protein (His Tag)
Brand: Beta LifeScience
SKU: BLPSN-5230
Availability: InStock

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

Our products are highly customizable to meet your specific needs. You can choose options such as endotoxin removal, liquid or lyophilized forms, preferred tags, and the desired functional sequence range for proteins. Submitting a written inquiry expedites the quoting process.

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Product Overview

Tag	His
Host Species	Influenza A H5N1
Description	The Influenza A virus (A/chicken/Jilin/9/2004(H5N1)) hemagglutinin (AAT76166.1) (Met1-Gln531), termed as HA, was produced with a His tag at the C-terminus.
Source	Insect Cells
Predicted N Terminal	Asp 17
AA Sequence	Met1-Gln531
Molecular Weight	The recombinant hemagglutinin of Influenza A virus (A/chicken/Jilin/9/2004(H5N1)) hemagglutinin consists 526 amino acids and predicts a molecular mass of 60.1 kDa.
Purity	Greater than 95% as determined by SDS-PAGE.
Endotoxin	< 1.0 EU per μg protein as determined by the LAL method.
Formulation	This product was lyophilized from sterile 20 mM Tris, 500 mM NaCl, 10 % glycerol, pH 8.0.
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.