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 affect the rate of fibrils formation.
Regerences
"Molecular cloning and sequence analysis of the cDNA for small proteoglycan II of bovine bone."Day A.A., McQuillan C.I., Termine J.D., Young M.R.Biochem. J. 248:801-805(1987)