How stable is proteinase K?
D_henrique at icrf.icnet.uk
Wed Jun 1 04:47:16 EST 1994
In article <2sfr40$coj at server.st.usm.edu>, sywang at whale.st.usm.edu (Shiao
Y. Wang) wrote:
> I have traditionally dissolved proteinase K in water at 20mg/ml and stored
> it at -20 C (from Maniatis et al. 82). Often times, only ug's are needed
> and the stock soln gets frozen and thawed many times. Does anyone have
> some general guidelines on how stable proteinase K is to freezing and thawing?
> Should a tube be discarded after a predetermined number of thawing? Would
> it be better to dissolve the enzyme in a buffer? Perhaps with glycerol?
> Thanks in advance.
> Shiao Wang
> University of Southern Mississippi
See last issue of FOCUS, the Gibco/BRL magazine. There is a very useful
study about the subject, keeping the tradition of useful tips from this
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