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: 50 mM HEPES, 0.15 M NaCl, 0.05% DDM, 0.01% CHS, pH7.5