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 Halobacterium salinarum Cobalamin import ATP-binding protein BtuD(btuD)
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Target / ProteinbtuD
Expression SystemE.coli
Species of originHalobacterium salinarum (strain ATCC 29341 / DSM 671 / R1)
Tag InfoN-terminal 10xHis-tagged
Expression Region1-398aa
Protein lengthFull Length
MW44.9 kDa
Alternative Name(s)Vitamin B12-transporting ATPase
PurityGreater than 85% 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.