Lyo-ready Reagents: qPCR, RT-qPCR and LAMP Master Mixes for Freeze-Drying

Why a standard master mix cannot simply be freeze-dried

Liquid PCR reagents are stabilized with glycerol, which keeps enzymes active at −20 °C but never leaves the product during drying: it stays behind as a syrupy residue that prevents a dry, porous cake from forming. A lyo-ready formulation removes glycerol and other non-volatile additives. Before drying, a lyoprotectant is added to protect the enzyme through freezing and dehydration; it dissolves instantly on reconstitution. FM2181-4 is supplied with its lyoprotectant already included; for the other lyo-ready mixes, add one of the AS212-series protectants.

What lyoprotectants do

Freezing and drying put three kinds of stress on a protein: ice-crystal formation and rising salt concentration during freezing, loss of the hydration shell during drying, and heat and humidity during storage. Disaccharides such as trehalose and sucrose form a glassy matrix around the enzyme and replace the hydrogen bonds that water provided, so the protein keeps its native fold in the dry state. Bulking agents give the cake its shape, and buffer components hold pH through the concentration step. BIORI's protectant series combines these functions in a single additive matched to DNA or RNA systems.

Why anti-hygroscopic formulations matter in production

A freeze-dried cake is porous by design, which also makes it quick to absorb moisture. Beads and strips must be filled and capped after the dryer opens, and every minute in ambient air costs shelf life. BIORI's anti-hygroscopic protectants let dried product stand open for 4 hours at 20–25% RH before vacuum sealing, with amplification performance after 30 days at 55 °C still consistent with the liquid control. See the shipping stress data.