Recombinant Arabidopsis thaliana Protein HAPLESS 2 (HAP2) -VLPs

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.

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80°C. Solubilize for 60 minutes at room temperature with occasional gentle mixing. Avoid vigorous shaking or vortexing.

IQILSKSKLEKCEKTSDSGNLNCSTKIVLNLAVPSGSSGGEASIVAEIVEVEDNSSSNMQTVRIPPVITVNKSAAYALYDLTYIRDVPYKPQEYHVTTRKCEHDAGPDIVQICERLRDEKGNVLEQTQPICCPCGPQRRMPSSCGDIFDKMIKGKANTAHCLRFPGDWFHVFGIGQRSLGFSVRVELKTGTRVSEVIIGPENRTATANDNFLKVNLIGDFGGYTSIPSFEDFYLVIPREAAEAGQPGSLGANYSMWMLLERVRFTLDGLECNKIGVGYEAFNTQPNFCSSPYWSCLHNQLWNFRESDINRIDRHQLPLYGLEGRFERINQHPNAGPHSFSIGVTETLNTNLMIELRADDIEYVFQRSPGKIINIAIPTFEALTQFGVAAVIIKNTGEVEASYSLTFDCSKGVAFVEEQFFIIKPKAVTTRSFKLYPTKDQAAKYICTAILKDSQFSEVDRAECQFSTTATVLDNGTQVTNPFQIPETQPKGFFDSIRILWTKIINGLVDFITGDTCRNKCSSFFDFSCHIQYVCLSWMVMFGLLLALFPITCLLLWLLHQKGLFDPCYDWWEDHFDLDHHRRLLPSRADVVNRHHHHHKHRHHHNHHRRTHQRHKHHHGQDDDVLQKMMLERDHSDSHYYHQLHRVHKDSKQKQRRRAKHGIVLPRDVHVERQRKQRLRES