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.
Protein Families:
Peptidase M24A family, Methionine aminopeptidase type 1 subfamily
Species of originMycobacterium tuberculosis (strain CDC 1551 / Oshkosh)
Tag InfoN-terminal 10xHis-tagged
Expression Region1-266aa
Protein lengthFull Length
MW32.9 kDa
Alternative Name(s)Peptidase M (MAP 1) (MetAP 1) (mapA)
PurityGreater than 90% 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.
Protein FamiliesPeptidase M24A family, Methionine aminopeptidase type 1 subfamily