stabilizing enzyme during storage

Peter Cherepanov peter.cherepanov at
Mon Jul 1 05:31:36 EST 2002

It is really not good to keep enzymes frozen at -20C.
I red somewhere it has something to do with properities of salt solutions at
these temperatures.

Either add 50% glycerol and -20C (does not freeze).
or add 10% glycerol, snap freeze and keep at -70C.

phosphate buffer is not good for freezing anyway.
Especially slow freezing - it will give unstable (too acid?) pH as one of
the salts can precipitate.



More information about the Proteins mailing list