Hello
I am using Lysozyme semi-regularly, but not regularly enough for refrigeration at 4 C (which i have read is stable for ~ month). I can't find many references to using lysozyme stored at -20 and how effective the enzyme is when stored this way; everyone in my lab seems to store DNAse 1 and RNAse this way, but not lysozyme, but i wasn't sure why.
If anyone does this and can speak to the effectiveness of thawed lysozyme (chicken egg derived), i would love to know recommended buffers and ~ stable duration.
Thanks,
James.
Yes, lysozyme can be stored at -20°C for extended periods while retaining its enzymatic activity. Studies indicate that lyophilized lysozyme remains stable for at least four years at this temperature.
For optimal stability in solution, lysozyme is best stored in buffers with a pH range of 4–5. Commonly used buffers include:
- 10 mM Tris buffer (pH 8.0) for working solutions
- 0.1 M potassium phosphate buffer or PBS (pH 6.0–7.0) for maintaining enzymatic function
- Badges
- Science method
- Similar topics
- Biological Science
- Ecology