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.
Dual-function repressor/activator of the chbBCARFG operon. In the absence of the inducing sugar chitobiose, together with NagC, represses the chbBCARFG operon for the uptake and metabolism of chitobiose. In association with Crp, and probably in the presence of chitobiose 6-phosphate, induces the transcription of the chbBCARFG operon.