StorageThe 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˚C/-80˚C. The shelf life of lyophilized form is 12 months at -20˚C/-80˚C.
Application Details
Greater than 90% as determined by SDS-PAGE.
Images
Background
Thought to be required for maintaining cell proliferation.
Regerences
Systematic analysis of protein pools, isoforms, and modifications affecting turnover and subcellular localization.Ahmad Y., Boisvert F.M., Lundberg E., Uhlen M., Lamond A.I.Mol. Cell. Proteomics 11:M111.013680.01-M111.013680.15(2012)