Recombinant Human Pappalysin-1 (PAPP1), partial

Pappalysin-1; EC 3.4.24.79; Insulin-like growth factor-dependent IGF-binding protein 4 protease; IGF-dependent IGFBP-4 protease; IGFBP-4ase; Pregnancy-associated plasma protein A; PAPP-A; PAPPA

Storage: 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. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 20%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose.