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DNase I stability

Discussion of all aspects of biological molecules, biochemical processes and laboratory procedures in the field.

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DNase I stability

Postby biohazard » Tue Nov 06, 2012 9:30 am

Does anyone know exactly how long DNase I stays active, when stored in 50% glycerol and in -20C (kept in liquid form to avoid freeze/thaw cycles)?

Some supplier stated that their product is guaranteed to have activity > 90% after 6 months, but others simply state that "store in -20C" without any additional information. Any idea if the loss of activity is linear? So that after, say, 2 years it would be around 60 to 65 % or so? Though it seems that in low concentrations (or at low protein levels?) the enzyme is less stable. It also appears to be quite easily inactivated under mechanical stress, because it can happen even when vigorously pipetting the solution...

The reason why I'm asking is that I somehow managed to misplace my fresh DNase I vial and found a few years old one from the freezer, and I don't think I have time to order a new one. I guess I could do some testing on it and see if it still digests DNA, but if anyone happens to know something about the topic your help will be appreciated (:
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Postby JackBean » Tue Nov 06, 2012 10:01 am

My guess, based also on my data from yesterday (not about DNase), would be that the decrease of activity is not linear. These things just do not happen linearly.
And yes, proteins are more stable in crowd, just think about how it looks in the cell. That's why one need to use balast proteins like BSA in some cases.
http://www.biolib.cz/en/main/

Cis or trans? That's what matters.
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