Recombinant Human Phenylalanine-4-hydroxylase (PAH)

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>Repeated freezing and thawing is not recommended. Store working aliquots at 4 degree C for up to one week.<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.

[Phenylalanine-4-hydroxylase; Phenylalanine-4-hydroxylase; phenylalanine-4-hydroxylase; phe-4-monooxygenase; phenylalanine 4-monooxygenase; phenylalanine hydroxylase; Phe-4-monooxygenase]