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℃.
Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.
Nucleotide sequence of the hag gene encoding flagellin of Escherichia coli.Kuwajima G., Asaka J., Fujiwara T., Fujiwara T., Node K., Kondo E.J. Bacteriol. 168:1479-1483(1986)