蛋白的稳定性及保存方法——PIERCE公司技术资料

Proteins comprise an extremely heterogeneous class of biological macromolecules. They are often unstable when not in their native environments, which can vary considerably among cell compartments and extracellular fluids. If certain buffer conditions are not maintained, extracted proteins may not function properly or remain soluble.

Proteins can lose activity as a result of proteolysis, aggregation and suboptimal buffer conditions. Purified proteins often need to be stored for an extended period of time while retaining their original structural integrity and/or activity. The extent of storage ‘shelf life’ can vary from a few days to more than a year and is dependent on the natu of the protein and the storage conditions used. Optimal conditions for storage are distinctive to each protein; nevertheless, it is possible to suggest some general guidelines for protein storage and stability. Common conditions for protein storage are summarized and compared below.

Generally, there are tradeoffs associated with each method. For example, proteins stored in solution at 4℃ can be dispensed conveniently as needed but require morediligence to prevent microbial or proteolytic degradation; such proteins may not be stable for more than a few days or weeks. By contrast, lyophilization allows for long-term storage of protein with very little threat of degradation, but the protein must be reconstituted before use and may be damaged by the lyophilization process.

常用的蛋白质保存方法

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常见蛋白酶抑制剂
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