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Description
Images & Validation
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Key Properties
−| Expression System | E.coli |
|---|---|
| Tag | NO-tagged |
Storage & Handling
−| 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. |
|---|---|
| Expiration Date | 6 months from date of receipt. |
| Disclaimer | For research use only |
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Recombinant uncultured bacterium Flagellin [orb1674936]
Greater than 85% as determined by SDS-PAGE.
51.8 kDa
E.coli
1 mg, 100 μg, 20 μg 
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Protein Handling and Storage Guide
Protein Handling Guide
Recombinant uncultured bacterium Flagellin (orb1646739)
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