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
Lectin that binds specifically to N-acetylglucosamine and N-acetylgalactosamine. Is part of the innate immunity host defense system of the horseshoe crab.
Regerences
"Purification, characterization, and cDNA cloning of a 27-kDa lectin (L10) from horseshoe crab hemocytes."Okino N., Kawabata S., Saito T., Hirata M., Takagi T., Iwanaga S.J. Biol. Chem. 270:31008-31015(1995)