Arioch (sai at topaz.microbio.uab.edu) wrote:
> ...had heard seomwhere that adding glycerol to purified protein
> and then freezing them keeps the breakdown at a minimum and prevents
> protein precipitation (after freeze-thawing from the -20 degrees C).
It's a common way to freeze proteins - just think of all that restriction
endonucleases :-)
To find out if it is of help for your protein of interest, you have to
try. Try different glycerol concentrations (actually, above approx.
30% v/v glycerol the solution won't freeze anymore). Some proteins
don't like -20 degrees C. In my experience, glycerol often improves
activity. For example, protein kinase A doesn't like to be frozen in
the absence of glycerol.
--Cornelius.
--
/* Cornelius Krasel, U Wuerzburg, Dept. of Pharmacology, Versbacher Str. 9 */
/* D-97078 Wuerzburg, Germany email: phak004 at rzbox.uni-wuerzburg.de SP3 */
/* "Science is the game we play with God to find out what His rules are." */
