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.
May participate in nuclear egress of viral particles. Plays a role in the dispersal of several host nucleolar proteins including NCL/nucleolin and NPM1. Since deletion of host NCL/nucleolin negatively impact on nuclear egress, UL24 supposedly acts on this process through its effect on host nucleoli (By similarity).