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Pisum sativum 18.1KDA class I heat shock protein (HSP18.1)

Description

Recombinant Pisum sativum 18.1KDA class I heat shock protein(HSP18.1) expressed in E.coli

Specifications

Uniprot ID: P19243; Host: Pisum sativum (Garden pea); Expression system: E.coli; Expression region: 1-158aa; Sequence information: Full Length; Tag: N-terminal 6xHis-SUMO-tagged; Purity: Greater than 90% as determined by SDS-PAGE.

Additional_information

MW: 34.1 kDa; Buffer composition: Tris-based buffer with 50% glycerol.

Storage_and_shipping

Shipped on ice packs (+4°C). 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. Repeated freezing and thawing should be avoided. Store working aliquots at 4°C for up to one week.

Notes

For research use only.