Recombinant Human Taste receptor type 1 member 2 (TAS1R2), partial

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 degree C/-80 degree C. The shelf life of lyophilized form is 12 months at -20 degree C/-80 degree C.<br>We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL. We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20 degree C/-80 degree C. Our default final concentration of glycerol is 50%. Customers could use it as reference.<br>Repeated freezing and thawing is not recommended. Store working aliquots at 4 degree C for up to one week.

[taste receptor type 1 member 2; Taste receptor type 1 member 2; taste receptor type 1 member 2; sweet taste receptor T1R2; G protein-coupled receptor 71; G-protein coupled receptor 71; taste receptor, type 1, member 2; G-protein coupled receptor 71; Sweet taste receptor T1R2]