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 Escherichia coli Type-1 fimbrial protein, A chain(fimA)
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Research AreaOthers
Target / ProteinfimA
Expression SystemE.coli
Species of originEscherichia coli (strain K12)
Tag InfoN-terminal 6xHis-SUMO-tagged
Expression Region24-182aa
Protein lengthFull Length of Mature Protein
MW31.8 kDa
Alternative Name(s)Type-1A pilin
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.