Final answer:
Inactivation of BamHI restriction enzyme can be achieved through heat inactivation at 65°C for 20 minutes, phenol-chloroform extraction, or temporary cessation of activity by storing the digested DNA at -20°C.
Step-by-step explanation:
To inactivate the BamHI restriction enzyme, one can use several methods. The most common method involves heat inactivation, wherein you would typically heat the enzyme to a specific temperature that denatures the protein without affecting the nucleic acids. The usual temperature for denaturing many restriction enzymes, including BamHI, is 65°C for 20 minutes. After heat inactivation, the enzyme can no longer cleave DNA.
Another method to inactivate the BamHI enzyme is by using phenol-chloroform extraction. This process segregates proteins from the DNA, helping to remove the enzyme from your sample. After this, you can precipitate the DNA with ethanol to concentrate it for further use.
Moreover, if one is not planning to use the digested DNA immediately after the restriction digest, storage at -20°C is recommended. Freezing does not inactivate the restriction enzyme, but it stops its activity temporarily until the sample is thawed again for future use.