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.
Represses the expression of the murPQ operon involved in the uptake and degradation of N-acetylmuramic acid (MurNAc). Binds to two adjacent inverted repeats within the operator region. MurNAc 6-phosphate, the substrate of MurQ, is the specific inducer that weakens binding of MurR to the operator.