Photosystem I reaction center subunit IX
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 help in the organization of the PsaE and PsaF subunits.
Plastid, chloroplast thylakoid membrane, Single-pass membrane protein