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 Rat Caprin family member 2(Caprin2),partial
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Research TopicCell Biology
Uniprot IDM0R6B1
Gene NamesCaprin2
OrganismRattus norvegicus (Rat)
Expression Region894-1028aa
Sequence InfoPartial
SourceE.coli
Tag InfoN-terminal 6xHis-tagged
MW19.2 kDa
Alternative Name(s)LOC686779
PurityGreater than 85% 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.