Visual Inspection: The peptide may appear as a powder, film, or even be invisible to the naked eye. This variability is normal and does not indicate a problem with the product.
Equilibration: Before opening, allow the vial to reach room temperature to prevent moisture condensation, which can compromise peptide stability.
Minimize Exposure: Open the vial in a dry environment and reseal promptly to limit exposure to air and humidity.
Reconstituting Peptides
Proper reconstitution is crucial for maintaining peptide integrity:
Choose the Right Solvent:
Start with sterile, distilled water.
If the peptide doesn’t dissolve, consider sterile dilute acetic acid (0.1%) or ammonium bicarbonate, depending on the peptide’s charge properties.
For hydrophobic peptides, organic solvents such as DMSO or ethanol may be required.
Gentle Mixing:
Add the solvent slowly down the side of the vial to avoid foaming.
Gently swirl or tilt the vial; avoid vigorous shaking to prevent degradation.
Ensure Complete Dissolution:
Allow the solution to rest at room temperature for 15–30 minutes.
If undissolved particles remain, gentle sonication may help.
Storage Recommendations
Lyophilized Peptides
Short-Term (up to 3 months): Store at 4°C in a desiccated environment, protected from light.
Long-Term: Store at -20°C or -80°C using airtight containers to prevent moisture ingress.
Reconstituted Peptides
Short-Term Use: Store at 4°C and use within a 7-8 weeks.
Long-Term Storage: Aliquot into single-use portions and store at -20°C or -80°C to avoid repeated freeze-thaw cycles.
General Tips
Avoid Repeated Freeze-Thaw Cycles: This can degrade peptides over time.
Protect from Light: Use amber vials or wrap in foil for light-sensitive compounds.
Labeling: Clearly label all vials with peptide name, concentration, date of reconstitution, and storage conditions.
By following these guidelines, you can ensure optimal peptide stability and reliability in your research.
If you need further support, please contact our team at This email address is being protected from spambots. You need JavaScript enabled to view it..