The best storage conditions for proteins depend on their specific properties, but generally, proteins should be stored at low temperatures (typically between -20°C and -80°C) to prevent degradation. Buffers with stabilizing agents like glycerol or trehalose are often used to maintain protein stability. It's also important to avoid repeated freeze-thaw cycles, which can lead to protein denaturation and loss of activity. Proper storage conditions are essential for preserving protein functionality over time.