FACTORS AFFECTING SHORT-TERM AND LONG-TERM STABILITIES OF PROTEINS

Proteins are marginally stable and hence readily denatured by various stresses encountered in solution, or in the frozen or dried states. Va rious additives are known to minimize the damage and to enhance the st ability of proteins. This review discusses the current knowledge of th e mechanisms by which these additives stabilize proteins against acute stresses, and also the various factors to be considered for long-term storage of proteins in solution.