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 cleavage of L-cysteine to form 2-aminoprop-2-enoate and sulfide. The former then spontaneously hydrolyzes to pyruvate and NH(3). May be responsible for the production of sulfide required for the biosynthesis of iron-sulfur centers in this archaea.