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.
Recombinant Staphylococcus aureus Enterotoxin type B(entB)
Product Videos
Custom Field
Research AreaOthers
Target / ProteinentB
Expression SystemE.coli
Species of originStaphylococcus aureus
Tag InfoN-terminal GST-tagged
Expression Region28-266aa
Protein lengthFull Length of Mature Protein
MW55.4 kDa
Alternative Name(s)SEB
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 FamiliesStaphylococcal/streptococcal toxin family