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 originArabidopsis thaliana (Mouse-ear cress)
Tag InfoN-terminal 10xHis-tagged
Expression Region1-481aa
Protein lengthFull Length
MW56.4 kDa
Alternative Name(s)Flavonol 3-O-glucosyltransferase UGT71C1 (EC:2.4.1.91)
Flavonol 7-O-glucosyltransferase UGT71C1
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.