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Position: Discussion forums > Bioscience biotechniques discussion forums > Proteomics and protein biochemistry forum
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Stability of protein/enzyme in powdered leaf sample after quick freezing in liquid nitrogen
Posted by: isaackirubakaran (IP Hidden, New member, 7)
Date: July 16, 2005 05:30AM
Stability of protein/enzyme in powdered leaf sample after quick freezing in liquid nitrogen
I am very urgently need to know abt this (i.e) whether the protein/enzyme presnet in plant leaf (sample) will be stable even after powdered in liquid nitrogen and stored at room temperature. Is so how long they will be stable. What determines the stablity of the protein from plant leaves. Pls do mail me the details which will really be a timely help. u can mail me at this email id: isaackirubakaran@gmail.com
Re: Stability of protein/enzyme in powdered leaf sample after quick freezing in liquid nitrogen
Posted by: femmeauburn (IP Hidden, Advanced member, 115)
Date: July 26, 2005 08:56AM
i do not know about your protein specifically, but i do know that some enzymes are not stable at room temperature overtime. you may wish to do a literature search for your protein/enzyme of interest. that being said most proteins are believed to be stable for long periods of time if ground in liquid nitrogen (grinding greatly increases protease activity which can degrade proteins; liquid nitrogen keeps the samples too cool for this to happen). all of the protease activity is believed to be "used up" while the tissue is safely in liquid nitrogen, so that the material can be stored at room temperature. however some enzymes/proteins are not stable for other reasons such as pH. a study of the CHB protein showed that 41% of the protein was lost per year due to the loss of acidity.
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