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
Is an aliphatic amidase with a restricted substrate specificity, as it only hydrolyzes formamide.
Regerences
"Legumes symbioses: absence of nod genes in photosynthetic bradyrhizobia."Giraud E., Moulin L., Vallenet D., Barbe V., Cytryn E., Avarre J.-C., Jaubert M., Simon D., Cartieaux F., Prin Y., Bena G., Hannibal L., Fardoux J., Kojadinovic M., Vuillet L., Lajus A., Cruveiller S., Rouy Z. Sadowsky M.Science 316:1307-1312(2007)