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.
Tag InfoN-terminal 6xHis-tagged and C-terminal Myc-tagged
Expression Region21-246aa
Protein lengthFull Length of Mature Protein
MW30.5 kDa
Alternative Name(s)Mast cell protease IV (rMCP-IV) (rMCP-4)
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 FamiliesPeptidase S1 family, Granzyme subfamily