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 transaldolisation of either fructose-1-P or fructose-1,6-bisphosphate with methylglyoxal to produce 6-deoxy-5-ketofructose-1-phosphate (DKFP). Also catalyzes the reversible aldol condensation of dihydroxyacetone phosphate (DHAP or glycerone-phosphate) with glyceraldehyde 3-phosphate (G3P or GAP) to produce fructose 1,6-bisphosphate (FBP).