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
Very strongly associated with the peptidoglycan
Regerences
"Characterization of a Legionella pneumophila gene encoding a lipoprotein antigen."Engleberg N.C., Howe D.C., Rogers J.E., Arroyo J., Eisenstein B.I.Mol. Microbiol. 5:2021-2029(1991)