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:
Class-I pyridine nucleotide-disulfide oxidoreductase family
Species of originMycobacterium tuberculosis (strain CDC 1551 / Oshkosh)
Tag InfoN-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged
Expression Region1-459aa
Protein lengthFull Length
MW69.9 kDa
Alternative Name(s)Mycothiol-disulfide reductase
NADPH-dependent mycothione reductase
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.
Protein FamiliesClass-I pyridine nucleotide-disulfide oxidoreductase family