Accepted answer
Probably not at minus 20 °C specifically, because that is not where stability programmes take their readings. Accelerated work is conventionally run at 25 °C and 40 °C, with the refrigerated condition as the control, so minus 20 °C sits between or beyond the published points and what you will find is bracketing rather than a measurement. minus 20 °C is 25 kelvin below a refrigerator, and below the glass transition of a lyophilised cake the ten-degree rule of thumb stops applying at all — solid-state chemistry is not slow liquid chemistry, it is a different regime, and the failure modes that survive it are mechanical rather than chemical. Whatever you find, check what was measured before you use it: a paper reporting purity at minus 20 °C has not measured content, and the two fail at different rates for different reasons.
Worth being precise here: asparagine and glutamine are the deamidation risk, and methionine is the oxidation risk.
Deamidation converts asparagine or glutamine to the corresponding acid via a succinimide intermediate, adding one dalton. It is base-catalysed, accelerates above neutral pH and is the dominant aqueous pathway for many peptides.
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.
Deamidation via the succinimide intermediate is well characterised, with sequence-dependent rates highest for asparagine-glycine motifs.
Cold, dry, dark, still. Those four words cover most of the mitigation.
I have kept vials both ways for a year and this matches what I saw. – fibre_or_fragment 5 months ago 8Worth adding that residual moisture predicts this better than any printed date. – gradient_slope 3 months ago add a comment