Storage and Lyophilisation of Pure Proteins

Abstract

This article outlines empirical procedures for the storage of pure proteins with preservation of high levels of biological activity. It describes simple and workable means of preventing microbial contamination and proteolytic degradation, and the use of various types of stabilising additives. It sets out the principles of lyophilisation (otherwise known as freeze-drying, a complex process comprising freezing, primary drying and secondary drying stages), outlines a general procedure for the use of lyophiliser apparatus and mentions notable pitfalls to be avoided.