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 originSaccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast)
Tag InfoN-terminal 10xHis-tagged
Expression Region217-775aa
Protein lengthPartial
MW67.6 kDa
Alternative Name(s)Fatty acid synthetase 3 (mRNA transport-defective protein 7) (ABP2) (FAS3) (MTR7)
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.