I have several problems with protein solutions hughly purified, such us aggregation. Any of you could give any tip about agents for stabilization of these kind of solutions?. I am trying: NaCl, DTT, detergent, sugars, pH modification but i am sure there should be quite more.
It would be also very usefull some webpage regarding stabilization of protein solutions, i am looking out for some of them but i have´t found a real good one.
Any suggestions?
Thank you in advance
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#1
paramyosin
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Posted 09 March 2009 - 03:19 AM
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#2
mdfenko
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Posted 09 March 2009 - 12:39 PM
we used peg-8000 (0.5-5%) to prevent aggregation of some proteases with which we worked.
be careful, higher amounts (~20%) will precipitate proteins and it will co-concentrate with the protein when concentrating by ultrafiltration with a relatively low mw cutoff (10 kDa).
be careful, higher amounts (~20%) will precipitate proteins and it will co-concentrate with the protein when concentrating by ultrafiltration with a relatively low mw cutoff (10 kDa).
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#3
paramyosin
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Posted 10 March 2009 - 01:50 AM
Thank you mdfenko, i will try PEG. For some proteins i have used nearly everything to avoid aggregation in certain conditions
Thank you very much
Thank you very much
"Research without indebtedness is suspect, and somebody must always, somehow, be thanked." Umberto Eco
