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.
Protein Families:
Calycin superfamily, Fatty-acid binding protein (FABP) family
Recombinant Human Cellular retinoic acid-binding protein 1(CRABP1)
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Research TopicTransport
Uniprot IDP29762
Gene NamesCRABP1
OrganismHomo sapiens (Human)
Expression Region2-137aa
Sequence InfoFull Length of Mature Protein
SourceE.coli
Tag InfoN-terminal GST-tagged
MW42.5 kDa
Alternative Name(s)Cellular retinoic acid-binding protein I ;CRABP-I
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 FamiliesCalycin superfamily, Fatty-acid binding protein (FABP) family