Degradation
The breakdown of a peptide through chemical processes like oxidation, deamidation, or hydrolysis. Degredation reduces potency and may produce inactive or harmful byproducts. Proper storage conditions minimize degradation.
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Related Terms
A peptide’s resistance to chemical degradation over time. Affected by temperature, pH, light, and oxidation. Lyophilized peptides are most stable; reconstituted peptides should be refrigerated and used within 28 days.
OxidationA chemical reaction that can damage methionine and cysteine residues in peptides, reducing activity. Oxidation is accelerated by light, heat, and oxygen exposure. Prevented by proper storage in amber vials with desiccant.
DeamidationA chemical degradation pathway where asparagine or glutamine residues lose their amide group. Deamidation alters peptide charge and structure, reducing biological activity. Accelerated by heat and alkaline pH.
RacemizationThe conversion of an L-amino acid to its D-enantiomer during synthesis or storage. Racemization reduces peptide activity and is a sign of degradation. Proper storage and synthesis conditions minimize this.