What Is Lyophilized (Freeze-Dried)?
Category: Supplies
The powder form of peptides as they arrive from the manufacturer. Lyophilized peptides are stable for extended storage and must be reconstituted with bacteriostatic water before use.
Detailed Explanation
Lyophilization (freeze-drying) is a dehydration process used to preserve peptides in a stable powder form. The process involves freezing the peptide solution, then reducing pressure to allow frozen water to sublimate directly from solid to gas. This produces a dry powder or 'cake' that retains the peptide's structure and biological activity. Lyophilized peptides are far more stable than reconstituted solutions and can be stored for months to years under appropriate conditions.
Practical Context
Peptides arrive from manufacturers in lyophilized form - a white or off-white powder or cake visible inside the vial. Before use, they must be reconstituted with bacteriostatic water. Lyophilized peptides can be stored at room temperature for short periods (weeks to months) or refrigerated/frozen for long-term storage (up to 2 years). Once reconstituted, stability decreases significantly and the peptide should be refrigerated and used within 3-4 weeks.
Frequently Asked Questions
Can I freeze lyophilized peptides?
Yes, unreconstituted (lyophilized) peptides can be frozen for long-term storage. However, never freeze reconstituted (mixed) peptides, as this can damage the peptide structure.
How long do lyophilized peptides last?
When stored properly (refrigerated at 2-8 degrees C, away from light), lyophilized peptides can remain stable for 1-2 years. At room temperature, stability is typically 1-3 months.
Related Terms
- Reconstitution - The process of adding bacteriostatic water to lyophilized peptide powder to create an injectable solution. Always inject water slowly along the vial wall - never spray directly on the powder.
- Bacteriostatic Water (BAC Water) - Sterile water containing 0.9% benzyl alcohol as a preservative. Used to reconstitute peptides because it inhibits bacterial growth, extending the shelf life of mixed peptides to 3-4 weeks.
- Denaturing - The process by which a peptide loses its three-dimensional structure and biological activity. Can be caused by shaking, excessive heat, freezing (after reconstitution), or UV light exposure.