Rat Haptoglobin protein

Haptoglobin alpha chain protein, Haptoglobin alpha (1S) beta protein, Haptoglobin alpha (2FS) beta protein, Haptoglobin beta chain protein, Haptoglobin, alpha polypeptide protein, Haptoglobin, beta polypeptide protein, HP protein, Hp2 alpha protein, HPA1S protein, HPT protein, Zonulin protein

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.

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

VELGNDATDIEDDSCPKPPEIANGYVEHLVRYRCRQFYKLQTEGDGIYTLNSEKQWVNPAAGDKLPKCEAVCGKPKHPVDQVQRIIGGSMDAKGSFPWQAKMISRHGLTTGATLISDQWLLTTAQNLFLNHSENATAKDIAPTLTLYVGKNQLVEIEKVVLHPERSVVDIGLIKLKQKVLVTEKVMPICLPSKDYVAPGRMGYVSGWGRNVNFRFTERLKYVMLPVADQEKCELHYEKSTVPEKKGAVSPVGVQPILNKHTFCAGLTKYEEDTCYGDAGSAFAVHDTEEDTWYAAGILSFDKSCAVAEYGVYVRATDLKDWVQETMAK