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

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

• 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.

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.

For research use only.