Posted 14 December 2010 - 08:49 AM
Posted 31 January 2011 - 04:44 PM
I don't think freezing and thawing enzymes or proteins from such a drastic range of temperatures (ie. -70 all the way to room temp) is good. I think it would just emphasize enzyme inactivity due to freeze-thaw. -70 is really meant for preserving cells, DNA, and RNA. Proteins should be kept at -20.
Posted 21 February 2011 - 09:36 PM
Unlike DNA, Protein is not "the colder, the better"