Nitrogen catabolic enzyme regulatory protein
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.
Major nitrogen regulatory protein. During conditions of nitrogen limitation it turns on the expression of genes for enzymes which are required for the use of a variety of secondary nitrogen sources, including nitrates, purines, amino acids, and proteins.