Protein YABBY 5
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 be involved in leaf cell growth and differentiation, rather than abaxial cell fate determination.
Expressed in leaf primordia, young leaves, floret meristems, floral organ primordia, stamens and carpels. Does not show polar expression pattern.