Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Buffer protein stabilisation

Many membrane proteins, or proteins that have a tendency to aggregate, can be stabilised effectively in buffer solutions containing glycerol (5-25%). Higher concentrations of glycerol are useful for storing protein in liquid state in the freezer (-20 °C) or in the ultra-cold freezer (-80 °C). [Pg.56]


See other pages where Buffer protein stabilisation is mentioned: [Pg.271]    [Pg.404]    [Pg.21]    [Pg.141]    [Pg.31]    [Pg.49]    [Pg.109]    [Pg.90]    [Pg.161]    [Pg.10]    [Pg.215]    [Pg.160]    [Pg.884]   


SEARCH



Protein stabilisation

Proteins buffer

Stabilisation Stabilise

Stabilisation Stabilised

Stabilisation Stabiliser

Stabilisation stabilisates

Stabilise

Stabilisers

© 2024 chempedia.info