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.
Participates in sensory organ patterning by antagonizing the neurogenic activity of the Achaete-scute complex (AS-C). It lacks a basic DNA-binding domain but is able to form heterodimers with other HLH proteins, thereby inhibiting DNA binding. May sequester proneural proteins in complexes inefficient for DNA interaction. EMC also affects vein differentiation. Inhibits the activity of AS-C proteins by forming an non-DNA binding heterodimer.