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 mo
Notes:
Repeated freezing and thawing is not recommended. Store working aliquots at 4? for up to one week.
Recombinant Bacillus pumilus Cell division protein ZapA(zapA)
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Research TopicOthers
Uniprot IDA8FG14
Gene NameszapA
OrganismBacillus pumilus (strain SAFR-032)
Expression Region1-85aa
Sequence InfoFull Length
SourceE.coli
Tag InfoN-terminal 6xHis-SUMO-tagged
MW25.9 kDa
Alternative Name(s)Z ring-associated protein ZapA
PurityGreater than 90% as determined by SDS-PAGE.
Storage BufferTris-based buffer?50% glycerol
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 mo
NotesRepeated freezing and thawing is not recommended. Store working aliquots at 4? for up to one week.