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 Region1-435aa
Protein lengthFull length
MW50.6 kDa
Alternative Name(s)Flavonol 7-O-rhamnosyltransferase
UDP-rhamnose: flavonol 7-O-rhamnosyltransferase
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.