http://www.scientistsolutions.com/t22851-bsa+in+protein+for+stabilization.html Life Science Discussion en-us sci7feed@sci7.nojunkorherepleasespam.com hourly 1 2005-05-05T12:00+00:00 http://www.scientistsolutions.com/t22851-bsa+in+protein+for+stabilization.html ]]> Mon, 17 Sep 2012 22:48:10 GMT http://www.scientistsolutions.com/t22851-bsa+in+protein+for+stabilization.html Repeated freeze thaw cycles are the reasons for loss of protein activity as it leads to breakdown of proteins. Try aliquoting it in small volumes as are required for your experiments and avoid multiple freeze thaw cycles.]]> Mon, 17 Sep 2012 09:58:54 GMT http://www.scientistsolutions.com/t22851-bsa+in+protein+for+stabilization.html I have a problem regarding the stability of BSA. Usually we dissolve 0.5% BSA solution (dissolved in 0.05M Phosphate buffer stored at -20 C) along with the protein in the asay to prevent the degradation of protein because the incubation time is overnight. My question is whether the BSA solution that has been stored at -20 is losing its stability due to repeated freezing and thawing. Because it is found that the standards are losing its potency. Can you provide me the details on...]]> Thu, 13 Sep 2012 23:56:39 GMT http://www.scientistsolutions.com/t22851-bsa+in+protein+for+stabilization.html Diluted protein solutions (< 1 mg/ml) are prone to inactivation and loss as a result of low-level binding to the storage vessel. Therefore, it is common practice to add “carrier” or “filler” protein, such as purified bovine serum albumin (BSA) to 1-5 mg/ml (0.1-0.5%), to dilute protein solutions to protect against such degradation and loss. Dilute protein solutions (< 1 mg/ml) are more prone to inactivation and loss as a result of low-level ...]]> Thu, 19 Apr 2012 08:04:41 GMT http://www.scientistsolutions.com/t22851-bsa+in+protein+for+stabilization.html Tue, 17 Apr 2012 05:56:50 GMT