Some enzymes are stored in 50% glycerol, which keeps the solution from freezing at -20oC. Some enzymes are stored at 4oC as ammonium sulfate precipitates. Some enzymes are lyophilized with stabilizing sugars, such as trehalose and sucrose. Sometimes, the stability of an enzyme can be increased by including one of its substrates.
For enzymes that are used as drugs that are injected, covalent modification with PEG can be used to increase circulating lifetime.
thank you Adam . very useful answer.
but some enzymes have a very short lifetime , after producing when they lyophilized or freeze dried with sugars, Is the stability of the enzyme reaches to the extent that keep them for a long time?
may this publication could be helpful for you: http://www.ncbi.nlm.nih.gov/pubmed/12673768
I´m also on the search for the right protocol for freezing my enzymes, but I think there is no gold standard. An prediction which procedure is the best, is not possible (without experience or complex MD simulations ;-) ). If no one has a protocol for storing your protein in literature, the only way is try and error .
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