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:Catalyzes the deacetylation of N-acetylaspartic acid (NAA) to produce acetate and L-aspartate. NAA occurs in high concentration in brain and its hydrolysis NAA plays a significant part in the maintenance of intact white matter. In other tissues it act as a scavenger of NAA from body fluids.