Are polypeptides and enzymes stable at room temperature?


My work as a graduate student in a biochemistry lab has made me curious about the stability of products with peptides and enzymes. If we leave an enzyme out of the -80° C freezer for too long, it will denature. We also keep our amino acids in the same freezer if they aren't going to be used for more than a month.

How does this translate to products? Are they being stabilized in another way or do I need to keep my moisturizer as a set of 50 ul aliquots in a freezer to ensure potency?


  • It depends on which products you're talking about. Some may be stabilized some may not be. 
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