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 Mycobacterium paratuberculosis DNA integrity scanning protein DisA(disA)
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Research AreaOthers
Target / ProteindisA
Expression SystemE.coli
Species of originMycobacterium paratuberculosis (strain ATCC BAA-968 / K-10)
Tag InfoN-terminal 10xHis-tagged and C-terminal Myc-tagged
Expression Region1-357aa
Protein lengthFull Length
MW45.9 kDa
Alternative Name(s)Cyclic di-AMP synthase (c-di-AMP synthase) (Diadenylate cyclase)
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.