why high-salted ptoein would affect the SDS-page? - (Sep/15/2006 )
can anyone tell me that why high salted protein sample would affect the running of SDS-page?
the whole gel, or only the affected lanes?
very high salt could have a localized effect on buffering capacity and conditions, you see?
I think high salt content leads to increased current running through the gel lanes and more heat is generated locally. Heat increases protein diffusion so your band gets wider. As ions moving away, such effect is also changing, so the protein movement is seriously altered in an unpredictable way.
If you have stacking gel layer, high salt retards your samples and you dont get any benefit of it.
may be high salt content make proteins more sticky and hard to move forward due to hydrophobic interactions..is this possible