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.
Component of the spindle pole body (SPB) required for the proper execution of spindle pole body (SPB) duplication. Links the central plaque component SPC42 to the inner plaque component SPC110 (By similarity).
Nucleus, Cytoplasm, cytoskeleton, microtubule organizing center, spindle pole body