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 originPseudomonas aeruginosa (strain ATCC 15692 / PAO1 / 1C / PRS 101 / LMG 12228)
Tag InfoN-terminal 6xHis-SUMO-tagged
Expression Region27-397aa
Protein lengthFull Length of Mature Protein
MW56.7 kDa
Alternative Name(s)Cephalosporinase
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.