[Protein-analysis] effect of pH on oligomerization

sujeeth kumar via proteins%40net.bio.net (by sujeethkumar17 from gmail.com)
Thu Nov 25 13:19:41 EST 2010


hi,

 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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