Phenol hydroxylase P4 protein
Phenol 2-monooxygenase P4 component
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.
Catabolizes phenol, and some of its methylated derivatives. P4 is required for growth on phenol, and for in vitro phenol hydroxylase activity.