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℃,-80℃. The shelf life of lyophilized form is 12 months at -20℃,-80℃. Notes:Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.
background:Protein transport. Probably involved in vesicular traffic .