The 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℃/-80℃. The shelf life of lyophilized form is 12 m
Notes:
Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.
Species of originAkkermansia muciniphila (strain ATCC BAA-835 / Muc)
Tag InfoN-terminal 10xHis-tagged and C-terminal Myc-tagged
Expression Region1-167aa
Protein lengthFull Length
MW23.2 kDa
Alternative Name(s)Holliday junction nuclease RuvC
Holliday junction resolvase RuvC
PurityGreater than 85% as determined by SDS-PAGE.
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℃/-80℃. The shelf life of lyophilized form is 12 m
NotesRepeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.