Recombinant Furin (FUR)

Avoid repeated freeze/thaw cycles. Store at 2-8 degree C for one month. Aliquot and store at -80 degree C for 12 months.<br>Stability Test: The thermal stability is described by the loss rate of the targetprotein. The loss rate was determined by accelerated thermal degradation test,that is, incubate the protein at 37 degree C for 48h, and no obvious degradation andprecipitation were observed. (Referring from China Biological Products Standard,which was calculated by the Arrhenius equation.) The loss of this protein is lessthan 5% within the expiration date under appropriate storage condition.

[furin preproprotein; Furin; furin; FES upstream region; dibasic processing enzyme; furin, membrane associated receptor protein; proprotein convertase subtilisin/kexin type 3; paired basic amino acid residue-cleaving enzyme; furin (paired basic amino acid cleaving enzyme); Dibasic-processing enzyme; Paired basic amino acid residue-cleaving enzyme]