Storage of Pure Proteins

Abstract

There is often a need to store an isolated or purified protein for varying periods of time. If the protein in question is to be studied, it will take some time to characterize the properties of interest. If the protein is an end product or is for use as a tool in some procedure, it will likely be used in small quantities over a period of time. It is vital, therefore, that the protein retains as much as possible of its original, post-purification, biological (or functional) activity over an extended period of storage. This storage period or “shelf life” may vary from a few days to more than 1 yr. Shelf life can depend on the nature of the protein and on the storage conditions. This chapter explores the means by which activity losses occur on storage and discusses a range of measures to prevent or lessen the inactivating events. The chapter also describes the use of accelerated storage (accelerated degradation) testing for the prediction of shelf lives at particular temperatures.