How stable is proteinase K?
Shiao Y. Wang
sywang at whale.st.usm.edu
Tue May 31 12:11:28 EST 1994
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.
University of Southern Mississippi
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