Fibroin light chain
Short name= Fib-L
Cleaved into the following chain:
1. Fibroin light chain, short form
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.
It is likely that the major role of L-chain is to prevent the retention of H-chain in ER by forming the disulfide linkage.
Produced exclusively in the posterior (PSG) section of silk glands, which are essentially modified salivary glands.