Nitrogenase iron protein
Nitrogenase Fe protein
Nitrogenase component II
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.
The key enzymatic reactions in nitrogen fixation are catalyzed by the nitrogenase complex, which has 2 components