We are working with a protein extract mixture that is unusual in that we
have to store it in 10 mM HCl. In any buffer system, protein precipitates
out at pH 5.0 and above. As a result, we have had little luck
deglycosylating proteins using enzymatic methods. I have information on
Albert Edge's TFMS method (1981), as well as several modifications dating as
recently as 1991. I am looking for more information on more recent chemical
deglycosylation methods that leave the protein intact--this is important, as
we need to determine the level of activity loss by deglycosylation. Any
help is appreciated. Please send email directly to me in addition to
posting here.
Shannon Wheat
Sulzer Biologics, Inc.
Shannon.Wheat at sous.com
