Tag Info:N-terminal His-tagged and C-terminal Myc-tagged/N-terminal His-SUMO-tagged and C-terminal Myc-tagged/N-terminal His-B2M-tagged and C-terminal Myc-tagged/N-terminal His-GST-tagged and C-terminal Myc-tagged/N-terminal His-tagged/N-terminal His-SUMO-tagged/N-terminal His-B2M-tagged/N-terminal His-GST-tagged/N-terminal GST-tagged/Tag-Free
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N-terminal His-tagged and C-terminal Myc-tagged/N-terminal His-SUMO-tagged and C-terminal Myc-tagged/N-terminal His-B2M-tagged and C-terminal Myc-tagged/N-terminal His-GST-tagged and C-terminal Myc-tagged/N-terminal His-tagged/N-terminal His-SUMO-tagged/N-terminal His-B2M-tagged/N-terminal His-GST-tagged/N-terminal GST-tagged/Tag-Free
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Storage Condition
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Shelf Life
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Notes
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.