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.
Species of originMacaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)
Tag InfoN-terminal 10xHis-tagged and C-terminal Myc-tagged
Expression Region18-323aa
Protein lengthFull Length of Mature Protein
MW39.7 kDa
Alternative Name(s)Asparaginyl endopeptidase
Protease, cysteine 1
Gene namesi
Name:LGMN
PRSC1
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.