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.
Recombinant Enterobacteria phage T4 Recombination and repair protein(UVSX)
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Research AreaOthers
Target / ProteinUVSX
Expression SystemE.coli
Species of originEnterobacteria phage T4 (Bacteriophage T4)
Tag InfoN-terminal 6xHis-SUMO-tagged
Expression Region1-391aa
Protein lengthFull Length
MW60 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.