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.
Highly inhibits both nicotinic acetylcholine receptors (neuronal (alpha-3/beta-4) and neuromuscular (alpha-1/beta-1/epsilon/delta) subtypes) and the voltage-gated potassium channel Kv1.6/KCNA6 subtype.