SARS-CoV-2 Spike S1 (RBD) (Active) protein (mFc Tag)

Details for Product No. ABIN6952742
Protein Name
  • E2
  • Surface Glycoprotein
  • S
Protein Characteristics
RBD
36
2
1
1
1
1
1
1
1
Origin
SARS Coronavirus-2 (SARS-CoV-2)
69
Source
HEK-293 Cells
46
7
4
3
3
3
2
1
Protein Type
Recombinant
Biological Activity
Active
Purification tag / Conjugate
This SARS-CoV-2 Spike S1 protein is labelled with mFc Tag.
Application
Functional Studies (Func), SDS-PAGE (SDS)
Options
Characteristics Recombinant 2019-nCoV Spike RBD Protein is produced by HEK293 cells expression system. The target protein is expressed with sequence (Arg319-Phe541) of 2019-ncov Spike RBD (Accession #YP_009724390.1) fused with a mFc tag at the C-terminus.
Purity > 95 % by SDS-PAGE
Endotoxin Level < 1.0 EU/μg of the protein by LAL method.
Biological Activity Comment Measured by its binding ability in a functional ELISA. Immobilized Recombinant 2019-nCoV RBD-mFc at 2μg/mL (100 μL/well) can bind Recombinant Human ACE2 with a linear range of 8-80 ng/mL.
Protein Name
Background Synonym: S1-RBD protein, NCP-CoV RBD Protein, novel coronavirus RBD Protein, 2019-nCoV RBD Protein, S glycoprotein Subunit1 RBD Protein
Gene ID 43740568
UniProt P0DTC2
Restrictions For Research Use only
Format Lyophilized
Reconstitution Reconstitute to a concentration of 0.1-0.5 mg/mL in sterile distilled water.
Buffer Lyophilized from a 0.22 μm filtered solution of PBS, pH 7.4.
Handling Advice Avoid repeated freeze-thaw cycles.
Storage 4 °C,-20 °C,-80 °C
Storage Comment Store the lyophilized protein at -20°C to -80 °C for long term.After reconstitution, the protein solution is stable at -20 °C for 3 months, at 2-8 °C for up to 1 week.
Supplier Images
Image no. 1 for SARS-CoV-2 Spike S1 (RBD) (Active) protein (mFc Tag) (ABIN6952742) Recombinant 2019-nCoV Spike RBD Protein was determined by SDS-PAGE with Coomassie Blu...
Image no. 2 for SARS-CoV-2 Spike S1 (RBD) (Active) protein (mFc Tag) (ABIN6952742) Immobilized Recombinant 2019-nCoV RBD-mFc at 2 μg/mL (100 μL/well) can bind Recombina...
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