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: Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4