Recombinant Bovine coronavirus Spike glycoprotein(S),partial

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 -20C/-80C. The shelf life of lyophilized form is 12 months at -20C/-80C.

S1 attaches the virion to the cell mbrane by binding to 9-O-acetylated sialic acid containing proteins, initiating the infection.S2 is a class I viral fusion protein. Under the current model, the protein has at least 3 conformational states: pre-fusion native state, pre-hairpin intermediate state, and post-fusion hairpin state. During viral and target cell mbrane fusion, the coiled coil regions (heptad repeats) assume a trimer-of-hairpins structure, positioning the fusion peptide in close proximity to the C-terminal region of the ectodomain. The formation of this structure appears to drive apposition and subsequent fusion of viral and target cell mbranes .

Repeated freezing and thawing is not recommended. Store working aliquots at 4C for up to one week.

Spike protein S2: Virion membrane, Single-pass type I membrane protein, Host endoplasmic reticulum-Golgi intermediate compartment membrane, Single-pass type I membrane protein, Note=Accumulates in the endoplasmic reticulum-Golgi intermediate compartment, where it participates in virus particle assembly, Some S oligomers may be transported to the plasma membrane, where they may mediate cell-cell fusion (By similarity), SUBCELLULAR LOCATION: Spike protein S1: Virion membrane, Peripheral membrane protein, Host endoplasmic reticulum-Golgi intermediate compartment membrane, Peripheral membrane protein

Partial

Tris-based buffer, 50% glycerol