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 / DSM 22644 / CIP 104116 / JCM 14847 / LMG)
Tag InfoN-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged
Expression Region51-436aa
Protein lengthPartial
MW64.3 kDa
Alternative Name(s)Heat-labile hemolysin
PLC-H
Phosphatidylcholine cholinephosphohydrolase
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.