membrane protein prep

David C. Logan david.logan at plant-sciences.oxford.ac.uk
Mon Mar 24 05:22:01 EST 1997


I have experience loss of immunoreaction of a membrane protein when the 
sample was boiled rather than eg. heated at 45 degrees C for 15mins. I 
have also heard though not experienced (since I now don't boil) that 
membrane proteins are likely to form agregates when boiled.

David
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david.logan at plants.ox.ac.uk

David C. Logan
Department of Plant Science
University of Oxford
South Parks Road
Oxford
OX1 3RB

Tel: (01865) 275024 (direct)
FAX: (01865) 275074
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