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.
Occurs in almost all aerobically respiring organisms and serves to protect cells from the toxic effects of hydrogen peroxide. Its levels are highest in the light period and are lowest in the dark period, hence it may be important for scavenging hydrogen peroxide at night, rather than during the day.
Leaf mesophyll cells, pericarp, seedling roots and the coleoptile.