[Protein-analysis] effect of pH on oligomerization
(by sujeethkumar17 from gmail.com)
Thu Nov 25 13:19:41 EST 2010
i am working on concanavalin A protein.It has the characteristics of
forming dimer at pH<6.5 and tetramer at pH>6.5. How is this pH affecting the
formation of oligmers.
hope you will help me
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