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.
Protein Families:
Ribosome-inactivating protein family, Type 2 RIP subfamily
Recombinant Viscum album Beta-galactoside-specific lectin 1,partial
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Research AreaOthers
Target / ProteinN/A
Expression SystemYeast
Species of originViscum album (European mistletoe)
Tag InfoN-terminal 6xHis-sumostar-tagged
Expression Region34-287aa
Protein lengthPartial
MW44.4 kDa
Alternative Name(s)Beta-galactoside-specific lectin I
Viscumin
PurityGreater than 85% 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 FamiliesRibosome-inactivating protein family, Type 2 RIP subfamily