2 mg/mL is 2000 µg/mL — roughly 200 times the concentration at which surface adsorption is measurable. Losses to glass and plastic matter in the low microgram-per-millilitre range, where a monolayer on the wall is a real fraction of what is in solution. At 2 mg/mL that same monolayer is a rounding error. If you see an apparent loss at this concentration, suspect the dilution step or the assay before you suspect the wall.
The honest answer is that most reported "degradation" is adsorption and dilution error rather than chemistry.
Hydrolysis cleaves the backbone, most readily at aspartate-proline and aspartate-glycine sequences, and is acid-catalysed. In a dry solid it barely proceeds at all.
Aggregation is physical: peptides unfold at air-liquid interfaces and associate. Shaking maximises that interface, which is why swirling and shaking produce visibly different outcomes on the same vial.
Adsorption losses at low concentrations are quantified in formulation studies and are the reason carrier proteins are used in dilute preparations.
Swirl, never shake. Aggregation is a handling problem more than a time problem.
Small correction: it is the number of cycles rather than the freezer temperature that does the damage. – tri_gly_ala 3 months ago 8Is there a reason to prefer minus eighty here, or is minus twenty genuinely enough? – mz_4113 2 months ago add a comment