3-(3-hydroxy-phenyl)propionate/3-hydroxycinnamic acid hydroxylase 1
Short name= 3-HCI hydroxylase 1
Short name= 3-HPP hydroxylase 1
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 insertion of one atom of molecular oxygen into position 2 of the phenyl ring of 3-(3-hydroxyphenyl)propionate (3-HPP) and hydroxycinnamic acid (3HCI).