Short name= TyrRS
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.
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Catalyzes the attachment of tyrosine to tRNA(Tyr) in a two-step reaction
Class-I aminoacyl-tRNA synthetase family, TyrS type 1 subfamily