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 Glycine max Bowman-Birk type proteinase inhibitor D-II
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Research TopicOthers
Uniprot IDP01064
Gene NamesN/A
OrganismGlycine max (Soybean) (Glycine hispida)
Expression Region9-83aa
Sequence InfoFull Length of Mature Protein
SourceE.coli
Tag InfoN-terminal 6xHis-SUMO-tagged
MW24.5 kDa
Alternative Name(s)IV
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.
Protein FamiliesBowman-Birk serine protease inhibitor family