Short name= CEOS
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.
Catalyzes the NADPH-dependent reductive condensation between pyruvic acid and the side chain amino group of L-ornithine to form N(5)-(L-1-carboxyethyl)-L-ornithine. To a lesser extent, can also use L-lysine as substrate (yielding N(6)-(L-1-carboxyethyl)-L-lysine). NADH cannot replace NADPH in the condensation reaction.