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
Putative phospholipase.
Regerences
"Genome sequence of the Brown Norway rat yields insights into mammalian evolution."Gibbs R.A., Weinstock G.M., Metzker M.L., Muzny D.M., Sodergren E.J., Scherer S., Scott G., Steffen D., Worley K.C., Burch P.E., Okwuonu G., Hines S., Lewis L., Deramo C., Delgado O., Dugan-Rocha S., Miner G., Morgan M. Collins F.S.Nature 428:493-521(2004)