I think that depends very much on the protein you are working with. But I would recommend to make a fresh preparation for western blot analysis because the result will be more reliable. In any case, if you could not perform the western blot experiment asap, you could store protein in cold (+4ºC), frozen (-20ºC or -80ºC), of course also depend on how fragile your protein is. Should not have a unique answer for all cases, so just try and see what happen.

Good luck!

Sometimes it does. Try to avoid freezing the protein. A lot depends on stability (in terms of degradation of protein) of protein. One thing you can do is add gel loading dye/buffer to the sample  protein that you want to run on gel for western blot analysis and store it in -20 or -80 storage and use whenever you want.

Thawing and freezing cycle can influence your protein's stability. But if you want to store your protein and want to use later then store your extract protein immediatly in -80 for utmost 1 month and you can use for western blot.

This is very subjective, as indicated by Thanh. There can not be a single answer for all the proteins. I have worked on some proteins that were stable for months at -80 deg C. It depends on the protein you are working on.

As a thumb rule If you are going to perform blotting very soon then you should not store the protein at -80 deg as freezing and thawing will damage the chemistry, but if your blotting is going to take long time then should store it at -80 deg C.   

actually i want to run the western blot for Neural and inflammatory markers obtain from the spinal cord. the time to obtain the sample is different; but i want to run all the samples at once so that i could compare all the groups at the same time.

 yes that's what I had mentioned in my previous answer that keeping your proteins for long time at 2-8 deg C is not advisable. If the whole process is a matter of 1 or 2 days then you can store your protein at 2-8 deg C else if the process is really lengthy then store them at -80 deg C.

Again i'll say that this is pretty subjective and you yourself are the best person to determine how much fragile is your protein because same type of storage profile will not be applicable for all the proteins. 

It depends on the type and purity of protein you are working with. I still use GST-fused protein purified and stored in freezer (-20C) for almost 10 years as a control in my Westerns. As a rule of thumb, store the protein sample in aliquots preferably at -80C to make it last long.