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 originSalmonella typhimurium (strain LT2 / SGSC1412 / ATCC 700720)
Tag InfoN-terminal 6xHis-tagged
Expression Region24-332aa
Protein lengthFull Length of Mature Protein
MW35.4 kDa
Alternative Name(s)D-galactose/ D-glucose-binding protein
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.
Protein FamiliesBacterial solute-binding protein 2 family