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 originEnterobacteria phage 933W (Bacteriophage 933W)
Tag InfoN-terminal 6xHis-SUMO-tagged
Expression Region20-89aa
Protein lengthFull Length of Mature Protein
MW23.8 kDa
Alternative Name(s)Verocytotoxin 2 subunit B ;Verotoxin 2 subunit B
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.