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 Vicia faba Legumin type B(LEB6),partial
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Research AreaOthers
Target / ProteinLEB6
Expression SystemYeast
Species of originVicia faba (Broad bean) (Faba vulgaris)
Tag InfoN-terminal 6xHis-tagged
Expression Region1-148aa
Protein lengthPartial
MW19.0 kDa
Alternative Name(s)Legumin type B acidic chain
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 Families11S seed storage protein (globulins) family