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
Regerences
"Cloning of human full open reading frames in Gateway(TM) system entry vector (pDONR201)."Ebert L., Schick M., Neubert P., Schatten R., Henze S., Korn B.Submitted (MAY-2004)