amino acid analysis
John E. Fox
altabios at bham.ac.uk
Thu Jul 20 12:17:03 EST 1995
We are doing some amino acid analysis on a protein which
has been purified in a solution containing glycerol. On acid
hydrolysis in constant boiling HCl, the glycerol appears to
destroy many of the amino acids. Has anyone any idea what is
When the protein has been dialysed to remove the glycerol,
the amino acid analysis still seems to give lower values for the
concentration, compared to other protein assays or OD280 measurement.
The theory so far, is that some glycerol is being trapped in the
protein and is still degrading the amino acids on hydrolysis.
Has anyone out there experienced these sort of problems?
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