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.
Protein Families:
Glycosyltransferase 51 family; Transpeptidase family
Recombinant Bacillus subtilis Penicillin-binding protein 4(pbpD) ,partial
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Target / ProteinpbpD
Expression SystemE.coli
Species of originBacillus subtilis (strain 168)
Tag InfoN-terminal 6xHis-SUMO-tagged
Expression Region213-450AA
Protein lengthPartial
MW43 kDa
Alternative Name(s)N/A
PurityGreater than 90% 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.
Protein FamiliesGlycosyltransferase 51 family; Transpeptidase family