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 Streptomyces lividans DNA-binding protein HU 1(hup1)
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Uniprot IDP0A3H6
Gene Nameshup1
OrganismStreptomyces lividans
Expression Region1-93aa
Sequence InfoFull Length
SourceE.coli
Tag InfoN-terminal GST-tagged
MW36.9 kDa
Alternative Name(s)HSl
PurityGreater than 90% 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.
Protein FamiliesBacterial histone-like protein family