Storage: 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 months at -20℃/-80℃.
Buffer: 0.2 μm filtered 20 mM Tris-HCl, 120 mM NaCl, 4 mM CaCl2, 20% Glycerol, pH 7.5