| 查看: 679 | 回复: 3 | |||
| 当前主题已经存档。 | |||
[交流]
复性后的蛋白该如何保存
|
|||
| 各位牛人，帮忙指导我一下:复性后的蛋白怎么样保存损失才会最小，谢谢 |
回复此楼» 猜你喜欢
一志愿河北工业大学0817化工278分求调剂
已经有15人回复
-
085601材料工程找调剂
已经有15人回复
-
材料与化工272求调剂
已经有15人回复
-
085600 286分 材料求调剂
已经有10人回复
-
南京大学化学调剂
已经有14人回复
-
一志愿北京工业大学，324分求调剂
已经有6人回复
-
求调剂
已经有5人回复
-
281求调剂
已经有6人回复
-
26申博自荐
已经有6人回复
-
一志愿哈尔滨工业大学材料与化工方向336分
已经有10人回复
2楼2008-03-24 16:01:45
3楼2008-03-24 16:14:51
|
看看这个，可以-20度或冻干保存，具体要看你保存多久。 论坛里面有帖子讲过保存活性的话加甘油，可保存很长时间。 Storage of Purified Protein After you have invested all the hard work to express and purify your target protein, you should not forget to think about how you want to store your purified protein. The method of choice depends completely on the stability of the protein and on when and how you want to use it later on. In general it is important to avoid storage conditions that are close to the stability limits of the protein (e.g. extreme pH or pH values close to the isoelectric point of the protein). Further, you want to avoid the addition of compounds, which interfere with your application and, therefore, have to be removed prior to use.For short term storage (up to 24 h), most proteins can be kept at 4°C. For storage times longer than 24 h at 4°C, it may be necessary to filter sterilize the protein preparation (through a 0.22 µm filter) or to add a bacteriostatic agent (e.g. 0.1% sodium azide) to avoid bacterial growth. Note that not all proteins are stable at 4°C for longer periods. For long term storage (more than a week), it becomes necessary to freeze the protein preparation. It is important to freeze it rapidly using liquid nitrogen or a dry ice/ethanol mixture to avoid denaturation. It is also important to freeze the solution in small aliquots to avoid repeated freezing and thawing which may reduce the biological activity or affect the structure. Several stabilizing agents can be added, such as glycerol (5-50% (w/v)), serum albumin (10 mg/ml), reducing agents (such as 1 mM DTT), and ligands (the nature and concentration depending on the nature and concentration of the target protein). If you want to store your protein preparation for several months, you can store it at -20°C. At this temperature it is necessary to add 50% glycerol to the solution to avoid freezing. The sample can be prepared in two ways: * Add an equal volume of pure glycerol to the protein preparation. * Dialyze the protein preparation against the storage buffer containing 50% glycerol. This method has the additional advantage that it results in an approx. threefold concentration. If you need to store your protein preparation for longer periods (months to years), you should freeze it at -70°C or even in liquid nitrogen. Although it is not really necessary to add glycerol at these temperatures, the addition of 5-50% glycerol could help to keep the protein stable. Alternative methods are: * Storage of the protein at 4°C as an ammonium sulfate precipitate. * Storage of the protein at 4°C or lower in a lyophilized form. For the lyophilization it is necessary that the protein is dissolved in a volatile buffer (such as trimethylamine/HCl; pH range 6.8-8.8). Note that not all proteins are stable during the freeze-drying process. |
4楼2008-03-25 06:55:15
