Optimizing storage conditions to prevent cold denaturation of trypsin for sequencing and to prolong its shelf life
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- 作者：Brankica Ra&scaron ; kovi膰a ; Sa&scaron ; a Vati膰a ; Boban An膽elkovi膰b ; Vladimir Blagojevi膰c ; Natalija Polovi膰a ; polovicn@chem.bg.ac.rs" class="auth_mail" title="E-mail the corresponding author
- 关键词：Enzyme activity ; Cold stability ; Protein recovery ; Protein denaturation ; Proteolysis ; Proteomics
- 刊名：Biochemical Engineering Journal
- 出版年：2016
- 出版时间：15 January 2016
- 年：2016
- 卷：105
- 期：part_PA
- 页码：168-176
- 全文大小：1365 K
文摘
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Trypsin stored at pH 3.0 underwent cold denaturation during freezing.
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Trypsin stored at pH 8.2 with cryoprotectants remained native and active.
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Trypsin stored at pH 8.2 with cryoprotectants was efficient in TMF.