glycerol to avoid protein precipitation?...
krasel at wpxx02.toxi.uni-wuerzburg.de
Wed Aug 21 02:18:23 EST 1996
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
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 Krasel, U Wuerzburg, Dept. of Pharmacology, Versbacher Str. 9 */
/* D-97078 Wuerzburg, Germany email: phak004 at rzbox.uni-wuerzburg.de SP3 */
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