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.
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
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)