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
Binds to actin and affects the structure of the cytoskeleton. At high concentrations, profilin prevents the polymerization of actin, whereas it enhances it at low concentrations. By binding to PIP2, it inhibits the formation of IP3 and DG
Regerences
"Characterization of recombinant Mercurialis annua major allergen Mer a 1 (profilin)."Vallverdu A., Asturias J.A., Arilla M.C., Gomez-Bayon N., Martinez A., Martinez J., Palacios R.J. Allergy Clin. Immunol. 101:363-370(1998)