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.
Recombinant Pisum sativum 18.1KDA class I heat shock protein(HSP18.1)
Product Videos
Custom Field
Research TopicOthers
Uniprot IDP19243
Gene NamesHSP18.1
OrganismPisum sativum (Garden pea)
Expression Region1-158aa
Sequence InfoFull Length
SourceE.coli
Tag InfoN-terminal 6xHis-SUMO-tagged
MW34.1 kDa
Alternative Name(s)HSP 18.1
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 FamiliesSmall heat shock protein (HSP20) family