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
May play a role in lipid transport protein in Schwann cells. May bind cholesterol.
Regerences
"Structure of myelin P2 protein from equine spinal cord."Hunter D.J., Macmaster R., Roszak A.W., Riboldi-Tunnicliffe A., Griffiths I.R., Freer A.A.Acta Crystallogr. D 61:1067-1071(2005)