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 act as a scaffolding protein within caveolar membranes, functionally participating in formation of caveolae or caveolae-like vesicles (By similarity). Required for early symbiotic events and nodules formation.
Cell membrane, Lipid-anchor, Membrane, caveola
Band 7/mec-2 family, Flotillin subfamily
Expressed in flowers in green pods. Primarily expressed in vascular tissues. Upon induction of nodulation, expansion of expression in the root cortex in the region of elongating root hairs, which will eventually become colonized by bacteria. Expressed in