After freeze drying my extracted protein samples, it is seen that the samples remain in a sticky texture. Is this normal?
Dear Subin
It seems that your samples were thawed during the lyophilization. It can happen if the sample is large or the vacuum is not enough. I suggest freezing small volume samples at - 80 C.
Best regards
Hi Subin, it sounds like your protein was moistened, probably for poor vacuum....or alternatively the sample has high salt concentrations and absorbed moisture
My protein extraction buffer had contained isopropanol, but I dialysed the sample before freeze drying. Could that be the problem?
The isopropanol that is used in the buffer is indispensable. I am isolating the protein fraction based on its solubility i.e. solubility in alcohols like isopropanol.
Check how clean all components (including isopropanol) are on drying, one may not dry down well. Often sugars are used with proteins being lyophilized, but without solvents proteins are not sticky. Did you get rid of lipids? They partition with isopropanol.
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