Mannan endo-1,4-beta-mannosidase A and B
Cleaved into the following 2 chains:
1. Mannan endo-1,4-beta-mannosidase A
2. Mannan endo-1,4-beta-ma
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.
Could be involved in the degradation of glucomannan and catalyzes the endo hydrolysis of beta-1,4-linked mannan, galactomannan and glucomannan.