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 Staphylococcus aureus Gamma-hemolysin component C (hlgC)
Product Videos
Custom Field
Research TopicMicrobiology
Uniprot IDQ7A3S2
Gene NameshlgC
OrganismStaphylococcus aureus (strain N315)
Expression Region30-315aa
Sequence InfoFull Length of Mature Protein
SourceE.coli
Tag InfoN-terminal 6xHis-SUMO-tagged
MW48.6kDa
Alternative Name(s)N/A
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.